CRANBERRY GLAZED HAM

Ingredients

• 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

Directions

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.