Cape Cod Cranberry Glazed Ham

These roasted Cornish game hens get a gorgeous, glossy Cape Cod cranberry glaze that caramelizes into something sticky and deeply savory.

The glaze itself is dead simple: jellied cranberry sauce melted down with soy sauce, onion powder, cinnamon, and a splash of water. The soy sauce brings a salty umami backbone that keeps the sweetness in check, while the cinnamon adds just a whisper of warmth. Brush it inside the cavities and over the skin before the hens go in, then hit them again at the halfway mark.

Covering loosely with foil for the final stretch prevents the glaze from burning while the meat finishes cooking through. You want the skin lacquered and deeply bronzed, not charred.

Pro Tips

• Pat the hens completely dry before glazing. Moisture on the skin prevents the glaze from sticking and blocks browning.
• Don’t let the glaze boil when melting it. A gentle medium heat keeps it smooth. Boiling turns it grainy.
• Use a shallow roasting pan with a rack so air circulates under the hens. Sitting in drippings steams the bottom skin instead of crisping it.
• Let the hens rest 10 minutes after roasting. The juices redistribute and carving is much cleaner.

Variations

• Orange cranberry glaze: Add fresh orange zest and a tablespoon of orange juice to the glaze for a citrus lift.
• Spiced cranberry: Stir in a pinch of allspice and ground cloves for a more holiday-forward flavor.
• Chicken swap: This glaze works beautifully on a whole roasted chicken or bone-in chicken thighs if Cornish hens aren’t available.