Cranberry-Tangerine Ham
Ingredients
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2 cups cranberry juice
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1 (12-ounce) jar tangerine preserves
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1/4 cup prepared horseradish
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1 (8-pound) bone-in, shank portion "city" ham
Directions
1.
Preheat oven to 325 degrees.
2.
In a medium saucepan, combine juice, preserves, and horseradish, stirring well. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes, or until thickened.
3.
Remove skin from ham, leaving fat intact. Score fat in a diamond pattern. Place ham on a rack in a roasting pan. Brush cranberry mixture over ham, coating all sides. Cover top with aluminum foil.
4.
Bake for 3 hours, or until a thermometer inserted in the thickest part of the ham registers 140 degrees.
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