In a bowl, combine cranberry sauce, orange juice, steak sauce, oil, mustard and brown sugar. Score the surface of the ham with shallow diagonal cuts. Place ham in a large resealable plastic bag. Add cranberry mixture; seal bag and turn to coat. Cover and refrigerate for at least 8 hours. Drain and reserve marinade. Place ham on a rack in a foil lined roasting pan. Cover with foil. Bake at 325° for 1 3/4 hours. Place reserved marinade in a sauce pan. Bring to a boil. Boil for 1-2 minutes. Brush some of the marinade over ham. Bake uncovered for 45-60 minutes or until a meat thermometer reads 140°, brushing with marinade every 15 minutes. Warm remaining marinade. Serve with ham.
Yield 16-20 servings.
Ingredients
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1 can Whole Berry Cranberry Sauce (16 ounce can)
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1/2 cup orange juice
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3 tablespoons steak sauce
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1 tablespoon vegetable oil
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1 tablespoon prepared mustard
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1 tablespoon brown sugar
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1/2 bone inch fully cooked ham (8 lbs)
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