- 1) 8 – 10 lb. bone-in fully cooked smoked ham, unsliced
- 2 tsp. whole cloves
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 bag fresh cranberries
- 3/4 cup brown sugar
- 2 Tbsp. dijon style mustard
- 3 Tbsp. sherry
Preheat the oven to 350 degrees.
In a saucepan, put the cranberries, brown sugar, mustard and 1/3 cup water over medium heat.
Bring to a boil, reduce heat and simmer 25 minutes.
Strain the mixture into a heatproof bowl, using the back of a spoon to squeeze out all the juice from the berries.
Discard the solids and stir in the sherry.
Trim any excess fat off the ham, leaving only a thin layer of fat on the outside of the ham.
Poke the cloves evenly into the outside of the ham, and season with salt and pepper.
Put the ham into a large roasting pan and bake for 15 minutes.
Brush the ham with half of the cranberry glaze and bake for 40 minutes.
Baste with the remaining glaze and bake until heated through, about 30 – 40 minutes.