Cranberry-Infused Ham

(Sweet. Savory. Sticky in the best possible way.)

Ingredients

The Ham:

• 1 fully cooked spiral-cut ham (about 8–10 lbs) – bone-in for flavor, boneless if you're feeling lazy

• Whole cloves (optional) – poke into the ham for that classic studded holiday vibe

• Aluminum foil – because ham deserves a cozy blanket

The Cranberry Glaze:

• 1 cup cranberry sauce – whole berry or jellied, dealer’s choice

• 1/2 cup brown sugar – sweet caramel action

• 1/4 cup orange juice – acidity + citrus flair

• 2 tablespoons Dijon mustard – because tang belongs here

• 1 tablespoon apple cider vinegar – balances all the richness

• 1/2 teaspoon ground cinnamon – warm and snuggly

• 1/4 teaspoon ground cloves or allspice – optional, but makes it smell like a candle in the best way

• Salt + pepper to taste

🔥 Instructions

1. Preheat the oven to 325°F (165°C)

This ham's not getting torched—it’s getting a slow, syrupy spa day.

2. Prep the ham.

• Place it cut-side down in a large roasting pan or baking dish.

• If you're using whole cloves, poke them artistically into the surface.

• Cover loosely with foil—we’re protecting moisture but not trapping it in a sauna.

3. Make the glaze.

In a saucepan over medium heat, whisk together:

Cranberry sauce + brown sugar + orange juice + Dijon + vinegar + spices.
Simmer for about 10–15 minutes, until it’s glossy and syrupy and you want to stick your face in it. (Don’t.)

4. Brush the ham with a thin layer of glaze. Not all of it! We’re layering like flavor shellac.

Roast for 1.5 to 2 hours, brushing with more glaze every 20–30 minutes until:

• The top is caramelized and shiny

• The glaze is clinging like a love song

• And the smell makes people start wandering into the kitchen “just to check”

Internal temp should reach 140°F (60°C) since it’s fully cooked. Use a thermometer or just trust your deeply developed ham instincts.

💥 Final Glaze Flex:

For the last 10 minutes, remove the foil, brush on a heavy layer of glaze, and crank the oven up to 425°F (220°C) for a quick blast of caramelization.
Watch closely! You want sticky-not-burnt.

🍽️ Serve With:

• Cheesy potatoes or garlic mashed

• Roasted Brussels or green beans (hey again 👀)

• Extra glaze on the side for dipping, drizzling, or emotionally spooning

Pro Tips:

• No cranberry sauce? You can use cranberry jelly + a splash of water. Or cook down frozen cranberries with sugar and orange juice like a boss.

• Want it even fruitier? Toss in some chopped dried cherries or apricots to the glaze.

• Leftovers make killer ham + cranberry grilled cheese sandwiches. You’re welcome.