Spiral ham with cranberries, mandarins and chipotle

Ingredients

• 1 (approximately 3.6–4.5 kg; 8–10 lb)spiral-cut ham
• 340 g (12 oz)fresh cranberries
• 330 g (1½ cups)brown sugar
• 1 teaspoon ground, or 2 teaspoons freshly gratedginger
• Zest of 2mandarins
• 1–2chipotle chillies in adobo
• 480 ml (2 cups), dividedmandarin juice
• To tastesalt
• 1ovenproof dish or baking tray
• 2 large piecesheavy-duty aluminium foil
• 1cooking brush

Instructions

1. 1

   Wrap the ham

   Cut two large pieces of foil, each big enough to cover the ham completely. Lay one lengthways and the other crossways in the baking dish or tray, set the ham in the middle and wrap it fully.

2. 2

   Bake the ham

   Work out the initial baking time from the ham's weight: allow 10 minutes per pound, then subtract 30 minutes. For example, a 9 lb ham takes 60 minutes before glazing.

3. 3

   Make the glaze

   Put the cranberries, brown sugar, ginger, mandarin zest, chipotle and 360 ml (1½ cups) of the mandarin juice in a small saucepan. Heat for 4–5 minutes until it comes to the boil, then lower the heat and simmer gently for 20 minutes, stirring occasionally to break down the cranberries. Divide the sauce in half.

4. 4

   Glaze and finish

   After the initial baking time, take the ham out of the oven and coat it with half the cranberry, mandarin and chipotle sauce. Raise the oven temperature to 200°C (400°F), fold back the foil to expose the ham and bake uncovered for a further 30 minutes.

5. 5

   Rest and serve

   Remove the ham from the oven and leave it to rest for 10–15 minutes before serving. Meanwhile, warm the reserved sauce in a saucepan with the remaining 120 ml (½ cup) mandarin juice and salt to taste, stirring until combined, then spoon it over the ham.

What is spiral ham with cranberries?

This festive baked ham pairs a spiral-cut joint with a fruit-based glaze, combining cranberries, mandarin and chipotle for sweet, tart and gently smoky flavours. The recipe brings Mexican ingredients such as chipotle and mandarin together in a celebratory roast suited to a holiday table.

The spiral cuts help the glaze reach between the slices, while keeping the ham covered for most of the baking helps it stay moist. The sauce is divided so some can glaze the ham and the rest can be warmed and served alongside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1950 calories, 190g protein, 105g carbs, 78g fat.

Ham provides most of the protein and also contributes much of the fat and sodium; the brown sugar and mandarin juice supply most of the carbohydrates. Serve a moderate slice with vegetables and a starchy side, and use the extra glaze to taste.

Choosing the ingredients

Ham: The recipe calls for a large spiral-cut ham of about 3.6–4.5 kg. Check whether yours is already cooked, and follow its packaging instructions alongside the recipe's timing guidance.

Chipotle: One chilli gives a milder smoky note; two make the glaze more pronounced. Chop or mash the chilli into the sauce so its flavour is spread through it.

Mandarin: Zest adds fragrant citrus character, while the juice loosens the cranberry mixture. The recipe uses 360 ml (1½ cups) in the glaze and reserves 120 ml (½ cup) for the finishing sauce.

Keeping the ham moist

Foil: Wrap the ham fully for the first part of baking, using two large overlapping pieces so steam is held around the meat. Fold the foil back only when it is time to glaze and brown the outside.

Glaze: Brush the sauce over the exposed ham rather than pouring it all into the dish. This helps coat the slices and gives the surface time to take on the fruit and chilli flavours.

Getting the glaze texture right

Simmer: Let the cranberry mixture bubble gently for 20 minutes, stirring now and then. The berries should soften and break down into a spoonable sauce.

Divide: Separate the sauce after cooking, before it touches the ham. Keeping half aside means you can warm it with the remaining juice for serving.

Timing and doneness

The method calculates the initial covered bake at 10 minutes per pound, minus 30 minutes, then adds 30 minutes uncovered with glaze. Its example uses a 9 lb ham, which gets 60 minutes before glazing.

The recipe does not give an initial oven temperature or specify whether the ham is raw or pre-cooked. Use the ham's packaging directions to set a safe oven temperature and check its doneness, especially if its preparation differs from the one assumed by the recipe.

What to serve with it

Serve the ham with the warmed extra sauce so diners can add more citrus and cranberry flavour. Starchy sides such as roast potatoes or bread can balance the sweet-tart glaze.

Add a simple green vegetable or salad for freshness alongside the rich, savoury meat. Keep the accompaniments fairly straightforward so the chipotle and mandarin remain distinct.

Recipe notes & tips

• Use a dish or tray deep enough to catch any juices that escape the foil.
• Stir the cranberry mixture occasionally as it simmers so it does not catch on the bottom of the pan.
• Taste the glaze before dividing it and adjust the salt to suit the ham's saltiness.
• Use a cooking brush to coat the exposed ham evenly with the glaze.
• Rest the ham for the full 10–15 minutes before serving to make slicing easier.

Variations

• Milder chipotle: Use one chilli for a softer smoky heat.
• Fresh ginger: Swap the ground ginger for 2 teaspoons freshly grated ginger.
• Extra citrus: Add more mandarin zest for a brighter aroma.
• Thicker sauce: Simmer the reserved sauce briefly before serving if you prefer it less fluid.
• Festive sides: Pair the ham with roast potatoes and green vegetables for a complete meal.

Common mistakes to avoid

• Loose foil wrap: The ham can dry out during the first bake; seal the foil around it.
• High simmer: Cranberries may catch on the pan; lower the heat once the sauce boils.
• Skipping the division: You need separate sauce for glazing and serving; set half aside before brushing the ham.
• Glazing too early: The sauce may darken during the long bake; add it only after the initial covered cooking time.
• Cutting straight away: The juices can run out; rest the ham for 10–15 minutes before serving.

How to store

Refrigerate leftover ham and sauce promptly in separate airtight containers and use within 3–4 days. Reheat portions until steaming hot, adding a little sauce or juice if the ham seems dry.

Frequently asked questions