Ingredients
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2/3 cup apple cider
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1/2 cup packed light brown sugar
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1/4 cup maple syrup
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1/4 cup Dijon mustard
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1 tbsp chopped fresh thyme
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1 (8 - 10 lb) bone-in spiral-sliced half ham
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1/2 cup dried cranberries
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2/3 cup parsley leaves
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1/2 cup cilantro leaves
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2 green onions, trimmed and roughly chopped
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1/3 cup olive oil, plus more if needed
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2 tbsp apple cider vinegar
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1 tsp lemon juice
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2 cloves garlic
Steps
1
Preheat oven to 350°F. In a small saucepan, combine the apple cider, brown sugar, maple syrup, mustard, and thyme. Bring to a boil over high, then reduce heat to medium-low. Simmer until the glaze is reduced by 1/3, about 10 min., stirring occasionally.
2
Fit a roasting pan with a rack and fill with ½ inch water. Place the ham on rack flat-side down. Brush ham with half of the glaze. Cover pan tightly with foil and bake 14 min. per pound (about 2 hours to 2 hours 30 min.).
3
Halfway through baking, remove ham from oven and uncover. Brush ham all over with remaining glaze. Continue baking, uncovered, basting occasionally with pan juices. Let rest 10 min. To serve, slice ham off the bone and transfer to a platter.
4
Meanwhile, in a small bowl, combine the dried cranberries and 2 tbsp boiling water and let sit 5 min. To a food processor, add soaked cranberries, parsley, cilantro, green onions, oil, vinegar, lemon juice, and garlic. Season with salt and pepper. Pulse until mostly smooth (herb sauce should have a little texture but still be loose enough to drizzle—don’t purée it), adding more oil if needed to reach desired consistency. Serve ham with sauce.
