Ingredients:

• 1 fully cooked Ontario half moon smoked boneless ham (about 3 lb/1.5 kg)
• 2/3 cup (150 mL) cranberry sauce
• 1/4 cup (60 mL) vegetable broth
• 2 tbsp (30 mL) chopped fresh sage
• 1/4 tsp (1 mL) ground cinnamon
• 1/4 tsp (1 mL) each salt and pepper
• 1 1/2 cups (375 mL) water

Cooking Instructions:

1. Remove packaging from ham and pat dry. Place on rack in small roasting pan.
2. Preheat oven to 325ºF (190ºC).
3. In a bowl, stir together cranberry sauce, broth, sage, cinnamon, salt and pepper. Spoon and spread some of the cranberry mixture all over the ham. Pour water into bottom of roasting pan. Cover lightly with foil and roast for 1 hour, spreading over with some of the remaining cranberry sauce 2 times.
4. Remove foil and spoon with remaining cranberry sauce; return to oven for about 30 minutes or until glaze is set. Let ham rest for about 10 minutes before slicing.

Tip: Substitute 1 tbsp (15 mL) dried sage leaves for the fresh chopped.