Gearing Up for Thanksgiving - Cranberried Ham

Lots of happy noise at our house this week. Our whole family is coming home for Thanksgiving. What a great chance to try new recipes! I'm going to blog each recipe separately just for convenience sake, but this and the several following were all for Sunday dinner. It was quite a feast! This Cranberried Ham was from a magazine clipping, and I'm really glad Mom clipped it out. It was delicious - even non-ham-lovers liked it. I used a spiral cut ham and baked it in my roaster.

CRANBERRIED HAM
3 cups currant jelly
2 cups white corn syrup
3/4 tsp. ground ginger
1 9- to 12-pound boned, rolled, fully cooked ham
3 cups whole cranberries
About 2½ hours before serving: Start heating oven to 325°F. In large skillet mix currant jelly, corn syrup and ginger; cook over medium heat until syrupy. Place ham in foil-lined baking pan. Brush it all over with some of jelly mixture. Then bake it, allowing 10 minutes per pound, or about 2 hours, brushing frequently with jelly mixture. About 15 minutes before ham is done: Over medium heat, cook cranberries in rest of jelly mixture, uncovered, for about 7 minutes. When ham is done, place it on a large heated platter. With a large, sharp knife, slice it, partway through, into about 18 slices, being careful NOT to cut all the way through ham. Now, spoon some of cranberry mixture in between every 2 of the ham slices. Pour leftover cranberry mixture into a bowl. Serve ham roll hot, cutting each slice completely through, then in halves. Pass bowl of cranberry mixture. Makes 36 to 48 servings.