I have used this recipe for ham and turkey. When I am glazing a turkey I use a cranberry liqueur instead of the red wine.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
24
Yield:
2 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.

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  • To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

Nutrition Facts

50 calories; protein 0.1g; carbohydrates 11.9g; fat 0.1g; sodium 9.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
01/25/2003
This sauce had wonderful aroma and color. I couldn't actually taste its affects on the ham though. Next time I think I would use it on turkey or remove some of the fat from the ham so it could soak in and add more flavor. Read More
(7)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/24/2003
This sauce had wonderful aroma and color. I couldn't actually taste its affects on the ham though. Next time I think I would use it on turkey or remove some of the fat from the ham so it could soak in and add more flavor. Read More
(7)
Rating: 5 stars
11/29/2011
Absolutely loved it! I made my cranberry sauce from scratch. I basted the ham throughout not just the last 30 min. It was an absolute hit at the party I brought it to. I will definitely be making this again. Read More
(4)
Rating: 5 stars
02/12/2009
Delicious with ham and turkey. This has become a staple at our annual Christmas luncheon. Read More
(4)
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Rating: 4 stars
12/07/2011
I really liked this. I substituted chicken stock for the wine because I didn't want to open a bottle for a 1/3 of a cup. Worked out beautifully Read More
(3)
Rating: 5 stars
01/08/2014
This recipe was the first one I've posted a picture of on allrecipes and with good reason. The glaze was a perfect accompaniment to my Christmas ham; it was tangy sweet and paired really well with the saltiness of the meat. I grew up learning to put the cloves in after the ham was baked so I did it that way but instead of adding whole cloves to the sauce I added about 1/2 - 1 teaspoon of ground clove with just a dash of nutmeg. I didn't have an orange so I substituted with about 1/2 cup of orange juice. Got rave reviews from friends and family that tried it. This was a real gem of a recipe find for me and I will be using it again this Christmas! Read More
(1)
Rating: 5 stars
11/28/2018
Made it for Christmas last year with ham in a nesco roaster. Once the ham was heated I cooled the whole works down and sliced the ham back into the liquid left from the roasting. Reheated the next day for dinner and it was fantastic! I made an extra batch to serve on the side warmed up. I'm thinking about using a dry red wine and glazing a whole tenderloin with it this year. Read More
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