Jewel Sauce:
Coarsely shred peel from orange to measure 1 tsp; set peel aside. Squeeze enough juice from orange to equal 1/3 cup. In medium saucepan, combine 1-1/2 cups of cranberries, all of the wine, water and orange juice. Bring to boil; reduce heat. Simmer, uncovered, for 12 minutes. Strain sauce through a sieve. Return strained sauce to saucepan; set aside. Place ham on rack in shallow baking dish. Shield cut ends with foil; insert meat thermometer.
Bake, uncovered, in 325F oven for 15 to 20 minutes per pound or until thermometer registers 130-140F. Meanwhile, stir in remaining 1-1/2 cups cranberries, currant jelly, sugar, ground cloves and reserved orange peel. Cook and stir over medium heat for 5 to 7 minutes or until currant jelly is melted and skins on cranberries pop. During last 15 minutes of roasting time, spoon Jewel Sauce atop ham. Transfer to serving platter. Garnish with orange peel curls or kumquats. Pass remaining Jewel Sauce with ham.
Makes 4 to 5 servings per pound.
Optional:
3/4 cup dried mixed fruit bits may be added during last phase of sauce recipe along with remaining cranberries.
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Cajun Country -- New Iberia, Louisiana