°1 ready-to-serve raw ham (about 2 kg)
°A few cloves
+For the icing
°25 cl cranberry sauce, or strawberry or raspberry jam
°6 cl of orange juice
°6 cl of pineapple juice
°1 tablespoon lemon juice
°100 g brown sugar (if cranberry sauce is used)
°1 teaspoon of mustard
Remove the packaging from the ham. Make diamond-shaped incisions on the ham and insert cloves into these incisions.
Bake the ham in the oven at 165°C for 2 hours or until the meat thermometer reads 55°C.
In a saucepan, combine the cranberry sauce (or jam), orange juice, pineapple juice, lemon juice (brown sugar if using cranberry sauce) and mustard. Simmer uncovered for 5 minutes to thicken.
During the last 30 minutes of cooking the ham, spoon the glaze every 10 minutes on top of the ham.
Serve the sauce with the ham if there is any left.