Ingredients
6- to 8-pound fully cooked smoked bone-in ham
1
can (16 ounces) jellied cranberry sauce
1/3
cup apple juice
1/4
cup port wine
2
tablespoons lemon juice
1
tablespoon Dijon mustard
2
teaspoons sugar
2
teaspoons grated lemon peel
2
teaspoons grated orange peel
1/4
teaspoon white pepper
1/4
teaspoon ground ginger
Preparation
Heat oven to 325°. Place ham, cut side down, on rack in shallow roasting pan. Pour water into pan until 1/4 to 1/2 inch deep. Insert meat thermometer so tip is in center of thickest part of ham and does not touch bone.
Cover with aluminum foil. Bake 1 hour 30 minutes to 2 hours, uncovering ham after 45 minutes, until meat thermometer reads 135° to 140°. Let stand 10 to 15 minutes for easiest carving.
While ham is baking, beat remaining ingredients in 1-quart saucepan with wire whisk until well mixed. Cook over medium heat about 10 minutes, stirring frequently, until cranberry sauce is melted and mixture is hot. Serve sauce with sliced ham.
