Cranberry Glazed Ham

Ingredients

• 1/2 of a 14-ounce can of jellied cranberry sauce
• 1/4 cup orange juice
• 2 strips of orange zest
• 2 to 3 Tbsp brown sugar
• 1 Tbsp whole grain mustard
• 1/2 spiral-cut ham, bone-in, natural juices or no added water

Directions

1. Set the ham out on the counter for a couple of hours before it goes into the oven. Taking off the chill first helps the meat warm through more evenly, without the outer slices getting too dry.
2. Cover the ham snugly with aluminum foil, set it in a roasting pan, and warm it in the oven at 275 degrees F for 2 to 2 1/2 hours, adjusting as needed for the size of your ham. You are only reheating it, since it is already cooked, so look for an internal temperature of 100 degrees F.
3. While the ham heats, spoon the jellied cranberry sauce into a small saucepan over low heat. Whisk in the orange juice and brown sugar until the sugar has melted in, then add the orange zest strips. Bring the mixture to a bubbling point and whisk until it is smooth. Take the pan off the heat, remove the orange strips, and mix in the mustard.
4. Once the ham has reached temperature, take it out of the oven. Pull back the foil and brush half of the glaze over the ham. Leave it uncovered, put it back in the oven, and bake at 425 degrees F for 10 minutes.
5. Take the ham out again and coat it with the rest of the glaze. Move it back into the oven on the lowest rack and broil for 5 to 10 minutes, keeping it at least 6 inches from the heating element, until the glaze is lightly browned and caramelized.
6. Move the ham to a serving dish. With a paring knife, cut along the bone so the spiral slices release cleanly. If you like, spoon some of the pan juices over the meat, and be sure to save the bone for ham soup.