2 cups fresh or frozen cranberries
1 cup brown sugar, divided
2 large Navel oranges, 1 sliced and one zested and juiced
¼ cup apple cider vinegar
¼ cup honey
2 tbsp Dijon mustard
1 tablespoon olive oil
1 boneless ham, fully cooked and sliced (5-6 lbs.)
1 cup water
10-12 whole cloves may be added if desired


  1. Place the cranberries in a medium saucepan. Add 1/2 cup of the brown sugar.
  2. Zest one orange into the pan, and then cut it in half and squeeze out the juice into the same pan.
  3. Add the vinegar and honey and bring to a boil. Once the berries begin to pop, stir in the Dijon mustard mashing berries to your desire.
  4. Place the olive oil into the bottom of a slow cooker. Score the top of the ham with a knife and place into the prepared slow cooker. (Insert cloves 2 inches apart into the score marks, if using).
  5. Pour the cranberry sauce, the remaining ½ cup of sugar and water onto the ham. Top with sliced oranges and more cranberries if desired.
  6. Cook on low for 4-6 hours until heated through. Serve the ham sliced with the glaze and a garnish of fresh cranberries. Enjoy!