Baked Ham with Cranberry Curry Glaze
1 10-pound cooked ham, preferably shank end with bone
4 tablespoons butter
1/2 cup finely chopped onion
1 can whole cranberries
4 teaspoons curry
2 tablespoons light corn syrup
Preheat oven to 350 degrees. Rinse ham and slice off the tough outer skin, but leave behind most of the fat underneath it. Score the ham, cutting diagonal lines about 1/4 inch deep, all over the outside. Place the ham, fat side up in a roasting pan and place it in the oven.
Meanwhile, prepare the glaze. In a medium skillet over low heat, melt the butter. Add the onion, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add cranberry sauce, curry and corn syrup and heat through. Set aside.
After the ham has cooked for about 1 hour, remove it from the oven and coat it with the glaze, making sure it gets into all the scored portions. Pour any remaining glaze into the pan.
Return ham to the oven and bake for about 1 hour more, brushing it with glaze every 20 minutes or so. If the ham begins to get too dark, cover it with foil.
When the glaze is well browned and the ham has reached an internal temperature of 130 degrees, remove from the oven. Place it on a serving platter and serve immediately.
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