Ingredients
• 1 cooked smoked bone-in ham (10 to 12 lb)
• 1 c. whole berry cranberry sauce
• 3 Tbsp. light brown sugar, packed
• 2 Tbsp. spicy brown mustard
• 1/4 tsp. chipotle chile pepper powder
• 1-2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
• fresh cranberries, if desired
• fresh rosemary sprigs, if desired
• orange wedges, if desired
Directions
1. Move the oven rack to the lowest position. Heat oven to 325°F. Line roasting pan with foil.
2. Remove skin from ham; trim fat to 1/4-inch thickness. Make shallow cuts in fat at 1-inch intervals in a diamond pattern. Place ham in pan.
3. In a medium bowl, stir together cranberry sauce, brown sugar, mustard, chiles and chile pepper powder. Brush mixture on ham. Insert ovenproof meat thermometer so tip is in the thickest part of the meat and does not touch bone or rest in fat.
4. Bake 1 hour 30 minutes to 2 hours, brushing with pan juices every 30 minutes, or until the thermometer reads at least 140°F. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Garnish with cranberries, rosemary and oranges.
Recipe from Wood County Farm Bureau member Heidi Slinkman. Heidi and her sister Jennifer Dempze are the fourth-generation growers at the Gaynor Cranberry Company. The family has been growing cranberries in Wood County for more than 140 years. Featured in the December | January 2021-2022 Rural Route.
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