{"id":7522,"date":"2026-02-15T18:54:52","date_gmt":"2026-02-15T18:54:52","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:54:52","modified_gmt":"2026-02-15T18:54:52","slug":"cranberry-glazed-ham","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/cranberry-glazed-ham\/","title":{"rendered":"Cranberry Glazed Ham"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 (8 to 10 pound.) fully cooked boneless smoked ham<br \/>\n1\/2 C. chopped onion<br \/>\n4 tsp. curry powder<br \/>\n1\/4 C. butter or margarine<br \/>\n1 (16 ounce.) can whole cranberry sauce<br \/>\n2 Tbsp. light corn syrup<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Score ham, if desired. Place on a rack in a shallow roasting pan. Insert meat thermometer.  Bake uncovered in a 325 degrees oven for 2 hours or until meat thermometer registers  140 degrees. Meanwhile cook onion and curry powder in butter or margarine until onion  is tender but not brown. Stir in cranberry sauce and corn syrup; heat through. Brush ham  with glaze. Bake ham 20 minutes more. Keep glaze warm. Pass remaining glaze to serve  over ham slices.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;For life is more than food, and the body more than clothing.&quot; (Luke 12:23)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/cranberry-glazed-ham\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7522","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/comments?post=7522"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7522\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/media?parent=7522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/categories?post=7522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/tags?post=7522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}