Cranberry and Maple Glazed Ham

Cranberry and maple syrup with Dijon mustard and brown sugar glazed ham.  Sticky and delicious! This is a simple way to add some really great flavour and texture to your ham.  Serve with fluffy mashed potatoes, sweet potato pie, or yummy scalloped potatoes.
I used home-made cranberry sauce, but feel free to use ready made from can.

***Recipe for home- made cranberry sauce follows.

Ingredients:
pre-cooked smoked ham (bone in)
2 cups cranberry sauce
3/4 cups brown sugar
1/2 cup maple syrup
2 tbsp Dijon mustard
pinch salt and pepper
1/2 tsp cinnamon
1/4 tsp crushed cloves
1/4 tsp allspice
1/8 tsp ginger

Method:
1. Preheat your oven to (375F).
2. With a sharp knife, carefully cut away the tough skin from the top side of the ham, leaving as much luscious fat as you can.
3. Score the ham in a diagonal pattern with cuts about 1 inch apart. Make sure you cut through the fat and just into the flesh.
5. Place in a roasting pan. Bake for 40 minutes.
6. Meanwhile,in medium saucepan, heat cranberries, maple syrup, brown sugar, Dijon mustard, spices. Simmer stirring constantly for approximately 10 minutes or until thickened.
7. After the ham has been in for 40 minutes, pour 1/2 the glaze over the top, spreading it evenly with a pastry brush, or spoon.
8. Return to the oven, turning so the front goes to the back for another 20 minutes.
9. Smear over the remaining glaze.
10. Bake for another 20 minutes, remembering to turn again.
11. Slice. Serve hot or at room temperature.

*Homemade Cranberry sauce
3/4cup water
1 small orange, zested and juiced
2/3 cup sugar, plus more to taste
12-16 oz. fresh or frozen cranberries

Combine the water, orange zest and juice, and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved.  Stir in the cranberries and bring the mixture to a boil.  Lower the heat and let simmer uncovered, about 15 minutes, until the cranberries have popped and the sauce is thickened.  Remove from heat and let cool completely. Sauce will thicken as it cools.  Store in the refrigerator and let come to room temperature before serving.