Name: Cranberry-Orange-Glazed Ham
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 10 to 12 servings
Ingredients: 1 bone-in half spiral ham (8 to 9 pounds); 1 pound fresh or frozen cranberries; 1 3/4 cups packed light brown sugar; 1/4 cup cider vinegar; 2 teaspoons finely grated orange zest plus 2 cups orange juice, plus orange wedges for garnish; 2 small sprigs fresh rosemary, plus more for garnish; Kosher salt and freshly ground black pepper; 1/2 cup whole-grain mustard

Level: Easy

Total: 4 hr 15 min (includes standing time)
Active: 35 min

Yield: 10 to 12 servings

Ingredients

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1 bone-in half spiral ham (8 to 9 pounds)

1 pound fresh or frozen cranberries

1 3/4 cups packed light brown sugar

1/4 cup cider vinegar

2 teaspoons finely grated orange zest plus 2 cups orange juice, plus orange wedges for garnish

2 small sprigs fresh rosemary, plus more for garnish

Kosher salt and freshly ground black pepper

1/2 cup whole-grain mustard

Directions

Set the ham aside at room temperature for about 1 hour before cooking.
Position a rack in the lower third of the oven and remove any racks above to make space for the ham. Preheat the oven to 275 degrees F.
Make the glaze: Combine the cranberries, brown sugar, cider vinegar, orange zest and juice, rosemary sprigs, 1/2 teaspoon salt and a few grinds pepper in a large saucepan. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the glaze has a jammy consistency, 25 to 30 minutes. You should have about 3 cups. Remove and discard the rosemary sprigs. Stir in the mustard. Set aside 1 cup of the glaze for serving with the ham.
Place the ham cut-side down on 1 to 2 pieces of heavy-duty foil large enough to completely wrap it. Brush or spoon about 3/4 cup of the remaining glaze all over the ham, spreading some between the slices. Wrap the foil tightly around the ham, enclosing it completely. Line a baking sheet with foil in case there are any leaks and place the ham flat-side down on top.
Bake until the center of the ham reaches 110 degrees F on an instant-read thermometer, 2 1/4 to 2 1/2 hours. Remove the ham from the oven and increase the oven temperature to 450 degrees F.
Open the foil and flatten around the ham, exposing the surface of the ham for glazing. There will be some juices at the bottom. Brush the outside of the ham with half of the remaining glaze.
When the oven reaches 450 degrees F, return the ham to the oven and bake until lightly browned, about 15 minutes.
Brush again with the remaining glaze and continue baking until browned and caramelized and the ham reaches an internal temperature of 135 to 140 degrees F, another 10 to 15 minutes. Let rest about 10 minutes before carving.
Serve the ham on a platter garnished with fresh rosemary sprigs and orange wedges. Stir 1/4 cup of the pan juices into the reserved cranberry glaze to loosen and serve alongside the ham.