• Cooking Time: 160
• Servings: 12
• Preparation Time: 10
• 16lb FULLY COOKED HAM
• WHOLE CLOVES
• 2 ½ C BROWN SUGAR
• 1 ½ C CRANBERRY JUICE
• ½ C HONEY
• ¼ C CIDER VINEGAR
• 1 ½ T FLOUR
• 3 T MUSTARD
• 3 T BUTTER OR MARGERINE
• 2 ORANGES, SLICED
• 6 MARASCHINO CHERRIES, HALVED

1. SET OVEN TO 350 DEGREES
2. PLACE HAM ON RACK IN ROASTING PAN.
3. INSERT MEAT THERMOMETER.
4. COMBINE 1/2 cup of SUGAR, CRANBERRY JUICE, HONEY, VINEGAR, FLOUR, MUSTARD, BUTTER IN A SAUCEPAN.
5. BOIL AND THEN SIMMER FOR 3 MINUTES.
6. ONE HOUR BEFORE HAM IS TO BE DONE COAT WITH REMAINING SUGAR. PLACE ORANGE SLICES ON HAM SECURING CENTER WITH TOOTHPICK AND PUT CHERRY HALF ON EACH PICK.
7. POUR CRANBERRY MIXTURE OVER HAM .
8. COOK UNTIL THERMOMETER REGISTERS 140* (ABOUT 3 ½ HRS.)

This recipe comes from my mother-in-law Carol Deibel and she is a fabulous cook! We think everyone should be able to follow her simple, yet delicious ham recipe and make the perfect ham, every time!