The Wine Ham
An easy holiday ham with an orange, cranberry, and wine glaze.
Servings 20 people
Large Roasting Pan
Large Sauce pan
- 9 lb spiral sliced pre-cooked ham
- 750 ml good red wine like cab
- 2 cups brown sugar
- 3 large oranges
- 24 oz craisins
Preheat oven to 350F. Place the ham in a large roasting pan, then cover with aluminum foil. Place it in the oven and set the timer for an hour and 20 minutes.
Pour the red wine into a larce sauce pan and bring it to a low simmer.
Zest the oranges, then add the zest to the wine. You should end up with about 40 grams of zest, but it doesn't have to be exact.
Juice the oranges, then add the juice to the wine. You should end up with about 6 ounces (or 3/4 a cup, or 200ml)
Add the brown sugar and Craisins. Stir together until the sugar is dissolved, then continue to simmer until it thickens slightly. The berries should plump back up somewhat as well.
Take the ham out of the oven then remove the foil. Pour the wine glaze over the top. I like to cover the top of the ham with the Craisins to protect it a bit and so that some of them with caramelize.
Return the ham to the oven and allow it to bake, uncovered, for the rest of it's cooking time. So long as the ham is pre-cooked you just need to worry about it heating through, but you also want the sauce to continue to thicken up in the oven. Once it's ready, cut up the ham. Usuaully I just chop the ham haphazardly and mix the pieces into the sauce, but you can also cut it into large slices and serve with the sauce spooned on top.
For a lower-sugar version try making this with the reduced sugar Craisins, and Swerve brown. (A sugar-free brown sugar substitute.) Plain erythritol works great as well.
You can make this with fresh cranberries, but the Craisins are best.
Calories: 728kcal | Carbohydrates: 54g | Protein: 44g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 2430mg | Potassium: 677mg | Fiber: 3g | Sugar: 46g | Vitamin A: 62IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg