Ham with Cranberry Sauce
- 8 ounces ( 226.7 g) brined/smoked and cooked bone-in half ham (butt-portion preferably)
- 1.2 ounces (34 g/ 79 ml) cranberries, chopped
- 1 thin slice of lime
- 1/4 teaspoon (1 ml/ 1.5 g) fresh orange peel, grated
- 1/8 teaspoon (1/2 ml/ .94 g) ancho chili powder
- 1/8 teaspoon (1/2 ml/ .29 g) smoked paprika
- 1 teaspoon (5 ml/ 2 g) fresh ginger root, grated
- 1 teaspoon (5 ml/ 4.9 g) dry red wine
- 2 tablespoons (30 ml) water, or more to preference
- liquid stevia to taste (optional)
Preheat the oven to 350F/ 176C/ Gas Mark 4. Remove the ham from its packaging. Place the ham on a rack in a roasting pan and add the water to the bottom. Cover the pan completely with aluminum foil, being sure to seal the edges to retain the moisture during reheating. General cook time: cook 15 minutes per pound for half hams and about 18 to 20 minutes per pound for whole hams until the internal temp of the hams measure 145F/ 62.7C. Set timer for 15 minutes less than the full cook time.
While the ham is cooking, prepare the cranberry sauce by combining all the ingredients in a blender and lightly blend to combine well (or whisk in a bowl). When the timer rings, carefully remove the pan from the oven, and increase the temperature to 425F/ 218C/ Gas Mark 7.
Carefully remove the aluminum cover on the roasting pan, and brush the sauce over the ham. Place the ham uncovered in the oven and cook for a remaining 15 minutes to allow the sauce to brown on the ham. When done cooking, remove the ham and let it sit for at least 15 minutes before carving. Reduce the juices in the roasting pan either in the pan or a saucepan over medium high heat on the stove until they are thick enough to be served as a sauce/gravy with your ham. Enjoy!
Base recipe makes 2 servings for 1 person. Multiply this recipe by the number of people you would like to cook for to provide 2 servings a piece.