Cranberry/Orange Glazed Ham

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

If you want to dress up a ham for company, do try this beauty


  • 1 (10 to 12 lb.) fully-cooked bone-in ham
  • 2 unpeeled large oranges, sliced
  • 3 maraschino cherries, halved Whole cloves
  • 1 tblsp. flour
  • c. brown sugar, firmly packed
  • 2 tblsp. prepared mustard
  • 1 c. cranberry juice cocktail
  • ¼ c. cider vinegar
  • ¼ c. honey
  • 2 tblsp. butter


  • Trim and score ham. Place fat side up on rack in shallow pan. Insert meat thermometer into center; do not let it touch bone. Bake in slow oven (325°) about 15 minutes per pound. Remove from oven. Cover top and sides with orange slices. Place a cherry half in center of each orange slice. Insert cloves around edge of each cherry.
  • In 1½-qt. saucepan, combine flour, brown sugar and mustard; stir in remaining ingredients. Bring to a full boil; cook 1 minute. Pour over hot ham. Return to oven. Continue baking 30 minutes or until thermometer registers internal temperature of 160°, basting often with the glaze.