Cranberry Burgundy Glazed Ham

Cranberry Burgundy Glazed Ham brings sweet-tart fruit and rich red wine to a tender holiday roast. The glaze takes just a few minutes on the stove. Brush some over the ham near the end, then pass the rest warm at the table. It is a lovely main dish for a meal with plenty of simple sides.

Why I Love This Recipe

A good ham already has plenty of savory flavor. This glaze adds a bright cranberry note without hiding it, and the wine gives the sauce a deeper taste. Most of the cooking time is hands-off, leaving room to finish the sides.

• Easy glaze: Canned cranberry sauce keeps the prep short.
• Balanced flavor: Mustard brings a little tang to the brown sugar and fruit.
• Extra sauce: A clean reserved portion goes straight to the table.
• Useful leftovers: Thin slices fit into sandwiches, soups and breakfast dishes.

What You’ll Need

• Servings: 16
• Prep Time: 20 minutes
• Cook Time: About 2 hours 40 minutes, including glaze simmering during roasting
• Rest Time: 15 minutes
• Total Time: About 3 hours 15 minutes
• Oven Temperature: 325°F (163°C)
• Pan: A shallow metal roasting pan with a rack, large enough for the ham
• 1 fully cooked, bone-in half ham, about 8 lb, not spiral-sliced, preferably packaged in a USDA-inspected plant
• 1 teaspoon whole cloves
• 2 cans (14 oz each) whole-berry cranberry sauce
• 3/4 cup packed light brown sugar
• 3/4 cup Burgundy wine or another dry Pinot Noir
• 1 1/2 tablespoons prepared yellow mustard
• 4 curly green lettuce leaves, washed and dried, for the serving platter
• 1/4 cup fresh cranberries, washed, for platter garnish
• 2 small fresh rosemary sprigs, washed, for platter garnish

Use whole-berry sauce for a glaze with soft bits of fruit. Choose a dry wine you enjoy; a sweet dessert wine can make the sauce too sugary. The fresh cranberries and rosemary are platter garnishes, not ingredients to stir into the glaze.

Tools You Need

• Shallow metal roasting pan and roasting rack
• Aluminum foil
• Medium saucepan
• Measuring cups and spoons
• Silicone pastry brush
• Instant-read or oven-safe meat thermometer
• Carving knife and cutting board
• Serving platter and small sauce vessel

How to Make Cranberry Burgundy Glazed Ham

Check the ham label first, then use its heating guidance together with the thermometer cues below.

Step 1: Prepare the Ham

Preheat the oven to 325°F (163°C).

Unwrap 1 fully cooked bone-in half ham, about 8 lb, and remove any plastic bone guard. Trim away tough rind if present, leaving about 1/4 inch of fat.

Place the ham fat side up on a rack in a foil-lined shallow metal roasting pan. Score just the fat in a shallow diamond pattern, without cutting deeply into the meat.

Press 1 teaspoon whole cloves into scattered score intersections. Loosely cover the ham with foil.

Step 2: Warm the Ham

Roast the covered ham for about 2 hours 10 minutes before beginning the glazing stage. Start checking sooner if the package gives a shorter heating time.

Keep the foil loose over the meat so it warms gently. The final 30 minutes will be uncovered for glazing; total roasting time is usually about 2 hours 40 minutes, but shape and starting temperature can change it.

Step 3: Simmer the Glaze

While the ham heats, combine 2 cans (14 oz each) whole-berry cranberry sauce, 3/4 cup packed light brown sugar, 3/4 cup Burgundy wine and 1 1/2 tablespoons prepared yellow mustard in a medium saucepan.

Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer uncovered for 8–10 minutes, stirring often, until the sauce coats a spoon but still spreads easily.

Measure the finished glaze and divide it equally between a brushing bowl and a clean serving container. Keep the serving portion separate from the brush and ham juices.

Step 4: Glaze and Finish

Remove the foil cover and brush half of the designated brushing portion over the warm ham. Keep the foil lining under the rack.

Roast uncovered for 15 minutes, then brush on the rest of that brushing portion. Roast for about 15 minutes more, until the glaze is glossy and lightly caramelized.

Check the thickest part of the meat without touching the bone. A fully cooked ham packaged in a USDA-inspected plant should reach 140°F (60°C); a cooked ham repackaged elsewhere must reach 165°F (74°C). Follow any higher temperature on the package.

If the glaze darkens too quickly, tent loosely with foil and continue heating until the center reaches the required temperature.

Step 5: Rest, Carve and Serve

Rest the ham loosely tented for 15 minutes. Remove the whole cloves before carving and eating.

Warm the clean reserved half of the glaze in a saucepan over low heat, stirring, until hot. Transfer it to a small sauce vessel.

Arrange 4 curly green lettuce leaves, 1/4 cup fresh cranberries and 2 small rosemary sprigs around the serving platter. Keep the woody rosemary sprigs and tart raw cranberries as garnish; remove them from individual portions as desired.

Carve slices from the bone and arrange them with a little warm glaze. Pass the remaining glaze separately. For a full meal, offer mashed potatoes and green beans on the side.

Why This Recipe Works (Quick Science)

Brown sugar helps the glaze cling as moisture cooks away. Cranberries bring tartness and natural pectin, which gives the sauce body. Mustard adds sharpness, while dry wine softens the sweetness with fruit and acidity.

The ham is already cooked, so the goal is gentle reheating. Adding the glaze late gives the sugar time to set without spending hours in the oven. The center temperature matters more than the clock.

Common Mistakes to Avoid

• Buying raw ham: This method is written for fully cooked ham, not fresh pork or a cook-before-eating ham.
• Glazing too soon: Sugar can burn before a large roast warms through.
• Cutting deep scores: Shallow cuts in the fat hold glaze without exposing extra meat to heat.
• Using all the sauce for brushing: Reserve a clean half before any brush touches the ham.
• Skipping the thermometer: The bone and roast shape can make heating uneven.

What to Serve With Cranberry Burgundy Glazed Ham

Mashed potatoes make a mild, creamy partner for the tart glaze. Green beans add a fresh bite, and soft dinner rolls are useful for extra sauce. Serve the ham with its warm reserved cranberry glaze; the lettuce, fresh cranberries and rosemary dress the platter rather than replace a vegetable side.

Make-Ahead Tips

Make the glaze up to 3 days ahead and refrigerate it in a covered container. Warm it gently before dividing it for brushing and serving. If it has set firmly, stir in a little water, a teaspoon at a time, just until spreadable.

Leftovers and Storage

Refrigerate carved ham and glaze in separate shallow covered containers within 2 hours of serving. Use the ham within 3–4 days, or freeze portions for 1–2 months for best quality.

Reheat leftover ham covered with a splash of water in a 325°F (163°C) oven until it reaches 165°F (74°C). Bring leftover sauce to a boil when reheating. Thin slices need less time than a large piece.

Macros Information

Estimated per serving, based on 16 servings and about 6 oz edible ham plus glaze; actual values depend heavily on the ham brand and how much sauce is used. Decorative garnish and optional sides are excluded.

• Calories: 390
• Protein: 34 g
• Carbohydrates: 34 g
• Fat: 12 g
• Saturated Fat: 4 g
• Fiber: 1 g
• Sugar: 29 g
• Sodium: 1,900 mg

Frequently Asked Questions (FAQ)

Q: What is Burgundy wine?

A: For this recipe, use a dry red Burgundy or a dry Pinot Noir. You do not need an expensive bottle.

Q: Can I use jellied cranberry sauce?

A: Yes, the same weight will work, but the glaze will be smoother and will not have the soft berry pieces of the original version.

Q: Can I leave out the wine?

A: You can use unsweetened cranberry juice with a small splash of red wine vinegar. The flavor will be brighter and less rounded than the Burgundy version.

Q: Does simmering remove all the alcohol?

A: No. A short simmer does not make the glaze alcohol-free. Use the juice option if you need to avoid alcohol.

Q: Can I use a spiral-sliced ham?

A: Yes, but follow its package heating time and keep it well covered until glazing. Spiral slices tend to dry out faster than an unsliced half ham.

Q: Do I have to use the cloves?

A: No. Leave them out if you dislike their strong flavor. If you use them, remove them before serving.

Q: What if the glaze gets too thick?

A: Warm it over low heat and add water a teaspoon at a time. It should spread over the ham without running straight off.

Q: Why is my ham taking longer to heat?

A: A thick roast, a cold starting temperature or an oven that runs cool can add time. Keep checking the center with a thermometer and protect the glaze with foil if needed.

Q: Can I serve the sauce cold?

A: Yes, but it will be thicker. Warm sauce spreads more easily over hot ham slices.

Final Thoughts

Cranberry Burgundy Glazed Ham makes a generous centerpiece with a short ingredient list and a bright, rich sauce. Keep the heat gentle, save some clean glaze for the table and carve just before serving. Leave a comment with your favorite sides. Happy cooking!