7 ounces of jelly cranberry jam (14 ounces of 1 in 2 cans)
1 4 cups orange juice.
2 orange peels.
2 to 3 tablespoons brown sugar.
1 tablespoon whole wheat mustard.
Ham: 1 2 spiral-cut ham (about 9 pounds, plus or minus), bone-in, natural juice, or no water.
Let the ham sit at room temperature.
Let the ham sit at room temperature for a few hours before cooking. This will help the ham heat more evenly in the oven while reducing the risk of the outer edges drying out.
Heat the ham. Wrap the ham tightly in aluminum foil, place in a baking dish, and heat it in an oven at 275°F for 2 to 2 1 2 hours (depending on the size of the ham, it may take less or longer) until the internal temperature is 100°F. (It's already cooked, you're just heating it up.)
Make glazes. Place the jelly cranberry sauce in a small saucepan over low heat. Add the orange juice and brown sugar and stir until the brown sugar is dissolved. Add the orange peel strips. Heat until frothy and stir until smooth. Then turn off the heat, remove the orange strips, add the mustard and stir.
Glaze the ham.
When the ham is ready, remove it from the oven. Open the foil and coat the ham with half of the glaze. Keep the ham uncovered, then return to the oven and bake at 425°F for 10 minutes.
Glaze again and bake.
Remove from oven and coat with remaining glaze. Return to the lowest rack of the oven and bake for 5 to 10 minutes (at least 6 inches from the heating element) until the glaze is lightly browned and caramelized.
Cut around the bone.
Pour the ham onto a plate. Use a paring knife to cut around the bone, separating the spiral slice from the bone. If you want to pour the remaining pot juice over the ham. (It tastes great!)
Be sure to save the bones for the ham soup!
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