When you're feeding a crowd, this is your go-to recipe...a pre-cooked spiral ham with a make-ahead sweet and savory glaze. Delish!
Ingredients
- 1 tablespoon cornstarch
- 3 1/2 cups Swanson® Chicken Stock or Unsalted Chicken Stock
- 2 tablespoons butter
- 1/3 cup chopped shallot
- 1/8 teaspoon ground allspice
- 1 cup port wine or other sweet red wine
- 5 ounces (1 package) dried cherries (about 1 cup)
- 1/3 cup packed brown sugar
- 1 Reynolds® Oven Bag, Turkey Size
- 9 pound unglazed fully-cooked bone-in spiral sliced ham
Instructions
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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.
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Step 1
Stir the cornstarch and stock in a small bowl until the mixture is smooth.
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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.
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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.
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Step 4
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
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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.
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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.
