By Stephanie Schupska
University of
Georgia
Whether you’ve recently decided to add ham to your holiday menu
or want to spice up your annual tradition, University of
Georgia Cooperative Extension foods specialist Judy Harrison
offers a tangy recipe that adds a punch of flavor.
“The web site, www.otherwhitemeat.com, has lots of recipes for
pork,” she said. “One I thought sounded especially good for the
holidays is their cranberry-glazed pork roast. One could also
use the glaze on ham.”
Cranberry-Glazed Ham
2 teaspoons cornstarch
1/8 teaspoon cinnamon
4 tablespoons orange juice
16 ounces whole cranberry sauce
1/8 teaspoon salt may be added when using a fresh ham
Combine cornstarch, cinnamon and salt (optional) in small
saucepan. Stir in orange juice and cranberry sauce. Cook over
medium heat while stirring until thickened. Spoon about a half
of the sauce onto the meat at the start of cooking. Baste
occasionally with the additional sauce.
Harrison said to make sure to cook fresh hams to an internal
temperature of 160° F for medium, 170° F for well done. Heat
fully cooked hams to at least 140° F for serving. Use a food
thermometer to check the internal temperature in the thickest
part and away from the bone.
