Glazed Holiday Ham
Serve your dinner guests a holiday meal to remember.
- 1 (7 to 8 lb.) bone -in smoked shank ham half
- 1 c. Maple syrup
- 1 c. light brown sugar firmly packed
- 3/4 c. Dijon mustard
- 1/3 c. cranberry juice
- 1/2 c. sweetened dried cherries
- 2 red Anjou pears thinly sliced
- lettuce leaves for garnish, if desired
- Pear slices for garnish, if desired
- Preheat oven to 350 degrees. Line a 13 x 9-inch pan with heavy duty aluminum foil, spray with cooking spray.
- Remove skin and excess fat from smoked ham, place ham in prepared pan.
- In a medium bowl, whisk together maple syrup, brown sugar, mustard and cranberry juice. Pour mixture evenly over ham.
- Bake on lower rack for 2 to 2 1/2 hours OR until meat thermometer inserted into thickest portion registers 140 degrees, basting every 20 minutes with drippings.
- Shield ham with aluminum foil the last hour of baking to prevent excessive browning. When done, remove ham from the oven and let stand covered for 10 minutes in pan.
- Remove ham from pan to a serving platter, keep loosely covered; reserve drippings, if desired. Remove fat from drippings with a fat separator, and discard.
- In a saucepan, over medium-low heat, stir together drippings, sweetened dried cherries, and pear slices, cook 8 to 10 minutes, stirring occasionally, or until pears are tender. Serve warm sauce with ham. Garnish platter, if desired.