Cherry & Port Glazed Ham

Tips

• Make-Ahead: The cherry glaze can be made in advance.  Prepare as directed above and let cool to room temperature.  Cover and refrigerate for up to 2 days.  Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed above.

Step 1

Stir the cornstarch and stock in a small bowl until the mixture is smooth.

Step 2

Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally.  Stir in the allspice and cook for 30 seconds.

Step 3

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. 

Step 4

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.

Step 5

Place the oven bag into a large roasting pan at least 2 inches deep.  Place the ham into the oven bag.  Pour the cherry glaze over the ham.  Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag.  Tuck the ends of the bag under to seal.

Step 6

Bake at 250°F. for 1 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.