Cranberry-Dijon Baked Ham
- 8 -10 lbs smithfield bone-in smoked ham
- mccormick's whole cloves
- 8 ounces ocean spray cranberry sauce
- 1/3 cup Grey Poupon Dijon Mustard
- 1/4 cup maple syrup
- Garnishes
- 10 ounces baby romaine lettuce (blend)
- 1 ounce fresh rosemary
- 1 ounce fresh thyme
- fresh cranberries
- Preheat oven to 350. Using a sharp knife, remove skin and excess fat from ham. Score fat on ham in a diamond pattern, and insert whole clove into center of each diamond shape. Line a roasting pan with aluminum foil. Place ham in pan, scored side up.
- In a medium bowl, stir together cranberry sauce, mustard, and maple syrup. Pour over ham. Bake for 30 minutes, basting once. Cover ham with heavy-duty aluminum foil, and bake for another 1 1/2 hours, basting occasionally. Let stand 30 minutes, before carving.
- Garnish with romaine blend, rosemary, thyme, and cranberries, if desired.
ham, cloves, cranberry sauce, mustard, maple syrup, baby romaine lettuce, rosemary, thyme, fresh cranberries
Taken from www.food.com/recipe/cranberry-dijon-baked-ham-450470 (may not work)