Monday, March 30, 2009
Cherry & Port Glazed Ham
From: Campbell's Kitchen
Prep: 20 minutes
Bake: 1 hour 30 minutes
1 tablespoon cornstarch
3 1/2 cups Swanson® Chicken Stock
2 tablespoons butter
1/3 cup chopped shallot
1/8 teaspoon ground allspice
1 cup port or other sweet red wine
1 package (5 ounces) dried cherries (about 1 cup)
1/3 cup packed brown sugar
1 turkey size oven bag
7 -to 10-pound unglazed fully-cooked bone-in spiral-sliced ham
Stir the cornstarch and stock in a small bowl until the mixture is smooth.
Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until they're tender. Add the allspice and cook for 30 seconds.
Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
Place the oven bag into a 3-quart shallow baking pan. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the bag.
Bake at 250°F. for 1 1/2 to 2 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.
Tip: The cherry glaze can be prepared as directed above through Step 4, then covered and refrigerated for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium-low heat until it's heated through. Serve with the ham as directed above.