Cranberry-Blood Orange Glazed Ham

Serves 12 plus
 
1 -9 lb. bone-in cooked ham in natural juices, room temperature
10 whole allspice berries
10 whole cloves
10 whole black peppercorns
4 cups thawed frozen cranberries
1½ cups pinot noir
1 cup brown sugar, loosely packed
1 cup honey
1 cup fresh blood orange juice
Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons
2  sprigs fresh rosemary
1 small cinnamon stick
Extracted seeds and the pod of 1 vanilla bean (see note)
 

1. Preheat oven to 275°.
2. Place the ham in a roasting pan and cover tightly with aluminum foil.  Place roasting pan into the oven for approximately 2 hours, until the internal temperature of the ham reaches 100°.
3. While the ham is warming, combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
4. In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
5. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla seeds and pod halves. Transfer mixture to a bowl and let cool.
6. When the ham is fully heated, brush the ham on every available surface with the cranberry-blood orange sauce.  Reserve the remaining sauce for serving.
7.  Place the ham back into the oven for another 10 minutes uncovered.
8. Move the ham to a serving dish and slice as required.

 
Note: Using the tip of a sharp paring knife, cut the bean in half.  Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds.  Repeat with the other half.