Stuffed Spiral Cut Ham with Cranberry
Barbecue Sauce

**By Chadwick Boyd for The Atlanta Journal-Constitution**
Photo by brooke slezak

Elevate a Spiral Cut Ham with Fresh Herbs & Winter Citrus for a Show-stopping Christmas Dinner

A spiral cut ham for Christmas has been a tradition in many homes for years. I first shared this recipe last year in the Atlanta Journal-Constitution. It mixes up how to prepare and serve a spiral cut ham, bringing big flavor, whimsy and beauty to the holiday table with minimal additional cost and effort. Thin slices of mandarin orange, ginger and garlic are stuffed in between the spiral cuts along with fresh sage, thyme and rosemary with ginger ale poured in the bottom of the ham to keep it moist and adding more flavor while warming through in the oven.

The barbecue sauce appeals to all barbecue lovers while adding more holiday flare. The sauce can be made several days ahead and stored in a sealed container in the refrigerator up to one week. Bring it to room temperature before serving.

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Chadwick’s Checklist

What you need to know before you cook.

Get a pre-cooked ham; not all spiral cut hams are cooked
Use a heavy duty, rimmed baking sheet
Heavy duty aliminum foil works best

Serving Size: 10-14

Prep Time: 15-20 mins

Cooking Time: 2 hours 20 mins

Ingredients

1 8-10 pound spiral-sliced ham (pre-cooked)
2 mandarin oranges (or one small orange), very thinly sliced and cut into half-moons
5 cloves garlic, very thinly sliced
3 tablespoons ginger, peeled and very thinly sliced
3 tablespoons fresh rosemary pieces
3 tablespoons fresh sage leaves (the smaller the leaves the better)
3 tablespoons small pieces of fresh thyme
1 tablespoon olive oil
2 cups ginger ale, divided
1 12-ounce bag fresh cranberries
¾ cup light brown sugar
½ cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon red pepper flakes

Instructions

Preheat the oven to 325°F with the rack placed in the lower third of the oven.
Place the ham in a shallow roasting pan or on a rimmed baking sheet.
Alternate placing the oranges, ginger and garlic in between the slices of ham. Tuck two tablespoons each of rosemary, sage and thyme in between the oranges, ginger and garlic.
Add ½ cup ginger ale to the bottom of the pan. Cover with foil.
Bake for 2 hours or until the ham registers 125°F with a meat thermometer inserted into the thickest part of the ham. Remove the foil and continue baking another 10 to 20 minutes or until the top is slightly browned and the ham reaches 140°F.
While the ham is in the oven, make the barbecue sauce. Place the cranberries, sugar and remaining 1½ cups ginger ale in a medium-size saucepan. Stir well. Bring to a boil over medium-high heat, about 7 to 10 minutes. Stir occasionally.
Reduce the heat to medium-low. Add the remaining ingredients and stir. Continue cooking for 20 minutes until the sauce thickens, stirring every few minutes. Take off the heat. Let cool.
Remove the ham from the oven. Let it rest in the pan for 10 minutes.
Transfer the ham to a large platter. Scatter the top with the remaining tablespoons of rosemary, sage and thyme. Serve with the barbecue sauce on the side.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

Use blood oranges instead of the mandarins for deeper color
Candied ginger adds more intense ginger taste
For more traditional barbecue sauce lovers, use your favorite bottled barbecue sauce