My Christmas shopping is done! I feel like singing, my friends. Every year, I say that I’m going to get it finished early, but being a natural born procrastinator, I never seem to get it done. But this year, hooray! I’ve wrapped up the deed a little smidge ahead of time and now I can relax.
By relax, of course, I mean think about Christmas food. ALL THE FOOD, you guys. I love cooking for the holidays! Some of the things I love to eat this time of year are off limits because of my braces. That’s such a bummer, but it’s just one year. These bad boys should be off by this time next year, so I’ll party hardy then!
Now, by party hardy, of course, I mean that I will eat whatever I want, in my Christmas PJ’s, listening to holiday music in a Santa hat, under the mistletoe, no matter how crispy crunchy or sticky gooey or chewy delicious it is. Give me all the candy canes! Next year.
But I digress.
Here’s the age-old question: turkey or ham for Christmas? Me, I am a turkey-for-Thanksgiving and ham-for-Christmas kind of gal. But whatever, you know? You do you. I’d never try to suggest that my way is the only right way.
This is how I’m going to be cooking my ham this year: slathered in cranberries. It’s good, don’t say I didn’t warn you! Here’s how I did it:
Simple Cranberry Glazed Smoked Ham
- Half ham, smoked/boneless
- 1 bag of fresh cranberries
- 1 orange, juiced
- 1 cup water
- 1/3 cup cane sugar
- 1 tbsp cornstarch
- 2 tbsp apple cider vinegar
- 2 tsp minced fresh rosemary
Preheat the oven to 325˚. In a medium saucepan, combine the cranberries, orange juice, apple cider vinegar and fresh rosemary. Cover with the one cup of water and bring to a boil on medium-high heat. Reduce the heat to medium-low and cover with a lid.
While the cranberries are boiling, cut your half ham into 1/4″ slices and lay into a baking pan. Meanwhile, continue boiling the berries for ten minutes on medium-low heat until they have softened and begun to pop.
At this point, mash the cranberries with the back of a spoon against the side of the saucepan to get all the juice out. Strain the cranberries out using a colander over a glass bowl, and pour the juice back into the saucepan. Set the mashed cranberries aside for later.
Bring the juice back to a low boil, and sift the cornstarch into the saucepan. Continue boiling until the glaze thickens, stirring often. This should only take a few minutes. Once it has reached the desired consistency, pour the glaze over the sliced ham.
Finally, top the ham with the smashed cranberries and pop the baking pan into the preheated oven. Bake the ham for 25-30 minutes, until it has reached an internal temperature of 140˚in the middle.
This glaze is so delicious and perfectly unfussy! I hope you enjoy it as much as my family did. I will be doubling the glaze and using over a whole ham for our family Christmas gathering this year. Now the only thing that remains is to choose the side dishes to go along with it! And dessert. Never forget dessert.
What is you favorite holiday food, my friends? How can you even choose just one- that’s the real question! Leave a comment below or hop over to my Instagram to join the conversation there.