Baked Ham with Cranberry Apricot Glaze

  • 1 Shank Half Ham, approximately 10 lbs.
  • 1 cup raw cranberries
  • ½ cup water
  • ⅓ cup sugar free + fiber apricot preserves (I used Polaner)
  • 2 Tbsp granulated sugar substitute (I used Swerve)
  • 1 tsp ground cardamom
  • ½ tsp tangerine zest


  1. Combine the cranberries, water, and jam in a small saucepan and bring to a boil. Reduce heat and simmer for 5 – 7 minutes or until the cranberries have burst and the liquid is thick and bubbling.
  2. Blend with an immersion blender or in a magic bullet and add the sweetener, tangerine zest, and cardamom and stir well.
  3. Reserve half the sauce and set aside for serving.
  4. Place the ham in a roasting pan and add about 2 cups of water to the bottom. Score the fat on the ham in a diamond pattern if desired.
  5. Brush the ham generously with the glaze. If you have some left save it to baste the ham halfway through baking.
  6. Bake the ham for 1½ to 2 hours at 350 degrees (F) or until a thermometer inserted in the center reads 140 degrees.
  7. Let your ham rest for 15 minutes before carving.
  8. Serve the ham with the reserved cranberry sauce.

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