A sweet glaze really enhances the flavour of ham. This recipe uses cranberry sauce seasoned with coriander and allspice.

Yield: Serves 8 - 10.



  • 7 1/2 lb (3.5 kg) bone-in ham or smoked pork picnic shoulder
  • 1 small onion, cut into chunks
  • 1 medium carrot, peeled and cut into chunks
  • 6 whole cloves
  • 2 whole allspice
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1/2 cup whole berry cranberry sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp packed brown sugar
  • 1/2 tsp allspice
  • 1/4 tsp coriander, optional


  1. Place ham in a large stockpot.
  2. Cover ham with cold water. Cover and refrigerate for 8 hours or overnight. Drain; cover with fresh cold water.
  3. Add onion, carrot, cloves, whole allspice, peppercorns and bay leaf to stockpot. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours.
  4. Remove ham from cooking liquid and place on a cutting board. Discard cooking liquid.
  5. Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross pattern, if desired. Place ham in a roasting pan.
  6. Place ham in roasting pan.
  7. Combine remaining ingredients (cranberry sauce through coriander) and spread evenly over ham. Bake at 425ºF for 30 - 35 minutes or until a meat thermometer registers 160F(71C).
  8. Let stand 15 minutes before carving.
Nutritional analysis per serving:

654 calories, 33 g fat, 78.8 g protein, 10.7 g carbohydrates, 0.3 g fibre, 3020 mg sodium

*Ingredient not included in nutritional analysis.