Baste the succulent smoked ham with a delicious mix of cranberry sauce, mustard and maple syrup for a main dish that’s as flavorful, as it is stunning.
- 8 lb. bone-in smoked fully cooked ham
- 4 Whole cloves
- 8 oz. Cranberry sauce
- 1/3 c. Dijon mustard
- 1/4 c. Maple syrup
- 3 Mixed baby lettuces
- 2 Rosemary sprig fresh
- 2 Thyme sprig fresh
- 20 Cranberries fresh
Heat oven to 350°F. Score fat on ham in diamond pattern; insert 1 clove into center of each diamond.
Line the roasting pan with foil. Place ham in the pan, scored side up. Bake 1½ hrs., tenting with foil if browning too quickly.
Meanwhile, in bowl, stir together cranberry sauce, mustard and maple syrup; reserve. Brush ham with glaze.
Bake, basting occasionally, 30 min. or until meat thermometer inserted into center away from bone registers 140°F.
Let stand 30 min. before carving. If desired, garnish with lettuce, rosemary, thyme and cranberries.
A great meal for a family gathering.