Cranberry sauce

• 1/2 bag whole cranberries sorted, cleaned and rinsed.
• 1/4 cup real maple syrup
• 2 tablespoons brown sugar
• 2 dried guajillo chili stems removed, leave seeds
• 2 tablespoons Makers Mark
• 1 teaspoon dry mustard
• 1 cup orange juice

Orange Sauce for injecting into ham.

• 2 cup orange juice (used Simply Orange Original)
• 2 tbs brown sugar
• 2 tablespoons white sugar
• 1/4 Cup real maple syrup
• 2 good glugs Makers Mark bourbon (1-1000, 2-1000 3-1000 stop)
• 2 teaspoon dried mustard
• 1 stick cinnamon

Cranberry sauce

Add berries to sauce pan, add maple syrup, orange juice, dry mustard, chilis and bourbon. Cook until berries burst. Transfer the mixture to a food mill and process on fine disk.

Refrigerate overnight

Orange Sauce for injecting into ham.

Add all ingredients to sauce pan and reduce by a third. Remove from heat and let sauce come to room temp.

The Ham

Place spiral cut ham on a rack and place ham and rack in a roasting pan. Inject all the injecting sauce into the ham as close to the bone as possible.

Allow excess sauce to drain back into the roasting pan. Pour leftover sauce into the cranberry sauce, mix and place sauce on egg and warm thru.

Baste the ham with the cranberry sauce. Then take a good palm full of brown sugar and pat down the ham.

Place on the egg and baste with the glaze every 15 minutes. Cook for 2 hours 30 minutes at 350 until warmed thru. (Don’t forget to use any glaze that is in the bottom of the roasting pan to glaze the ham too)