Make ahead, and add to your ham in the last 45 minutes of cooking to lock in the flavour!
In a small sauce pan over medium high heat melt butter. Sweat shallots in butter until soft and translucent, about 4 minutes. Add in cranberries and water and cook until cranberries soften and release their juices.
Remove from pot and blend until you have a smooth sauce. Strain if desired to remove any chunks. Return to pot and add sugar and balsamic vinegar and reduce until you have a syrupy consistency. Store in a mason jar for later use.
To glaze ham slather generously all over the ham in the last 45 minutes of your cooking time.