The sweet, tangy glaze that complements this ham looks so pretty, and the cranberry flavor pairs well with the meat.
1 bone-in fully cooked spiral-sliced ham (8 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1 package (12 ounces) fresh or frozen cranberries
1 jar (12 ounces) red currant jelly
1 cup light corn syrup
1/2 teaspoon ground ginger
Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2-1/2 hours.
Meanwhile, for glaze, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat.
Uncover ham; bake until a thermometer reads 140°, about 30 minutes longer, basting twice with 1-1/2 cups glaze. Serve remaining glaze with ham.