Just yesterday I noticed that I had some homemade cranberry sauce that really needed to be used. I also had a nice piece of ham in the refrigerator that I was eyeing. So why not use both.
Here is the recipe I found. Although I was a bit apprehensive, I tried it and was delighted with the results. The only thing I wasn’t happy with was the ham, whic was a bit on the salty side, and I tend to be a saltaholic. If your ham slice is not at least 1-inch thick you can layer it ham/cranberry sauce/ham/cranberry sauce then bake the same. It is better if you make the cranberry sauce ahead of time.
1 fully cooked ham slice, cut 1-inch thick (about 2 pounds)
8 oz whole cranberry sauce, recipe to make your own to follow. You can used canned.
½ tsp prepared Dijon mustard
A dash of cloves
Slash the edge of the ham slice. Place in a shallow baking pan. Combine cranberry sauce with the remaining ingredients. Spread it over the ham. Bake in a moderated preheated 350º oven for 45 minutes. Makes 6 servings.
3 cups whole cranberries, may be frozen
1 cup water
½ cup sugar
Put up to half the cranberries in a blender to slightly chop. Place water and sugar in a saucepan and mix well. Heat until starting to boil. Lower to medium temperature. Add cranberries. Heat until all the cranberries have popped, stirring constantly to avoid burning. Cool and refrigerate.