This is a simple recipe, and I don't know who to thank for it.
There are only two ingredients in addition to ham: one can jellied cranberry sauce and two cups Rose wine.
I have several bottles of red wine, a couple bottles of white, and no Rose. Since I'm not much of a white wine drinker, I decided to substitute white wine in this recipe. I had a bottle of Pinot Grigio that I bought because (1) I thought it was Pinot Noir, and (2) It had a cool black cat on the label.
"Combine sauce and wine. Heat in saucepan and mix well. Score ham, bake as usual, basting frequently with mixture during baking time."
My ham is one of those pre-baked deals, so I sliced it and put it in the pan after the sauce was mixed. I wanted it to heat while the sauce simmered. After a few minutes I realized that the instructions were baste, not marinate, so I stood it upright in the pan. Soaking in the liquid also made it obvious that there was a layer of plastic still attached to the ham slices, so I had a chance to remove those. And then I realized that by standing up, the ham wouldn't get any of the glaze's flavor, so I put it back into the liquid. It must have been the right amount of exposure, because it was very good.
There are only two ingredients in addition to ham: one can jellied cranberry sauce and two cups Rose wine.
I have several bottles of red wine, a couple bottles of white, and no Rose. Since I'm not much of a white wine drinker, I decided to substitute white wine in this recipe. I had a bottle of Pinot Grigio that I bought because (1) I thought it was Pinot Noir, and (2) It had a cool black cat on the label.
"Combine sauce and wine. Heat in saucepan and mix well. Score ham, bake as usual, basting frequently with mixture during baking time."
My ham is one of those pre-baked deals, so I sliced it and put it in the pan after the sauce was mixed. I wanted it to heat while the sauce simmered. After a few minutes I realized that the instructions were baste, not marinate, so I stood it upright in the pan. Soaking in the liquid also made it obvious that there was a layer of plastic still attached to the ham slices, so I had a chance to remove those. And then I realized that by standing up, the ham wouldn't get any of the glaze's flavor, so I put it back into the liquid. It must have been the right amount of exposure, because it was very good.
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