Cherry & Port Glazed Ham

Cooking Instructions

1. Stir the cornstarch and broth in a large bowl. Set the mixture aside.

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

3. Add the wine, cherries and brown sugar. Heat to a boil over medium-high heat. Reduce the heat to low. Cook until slightly thickened, stirring occasionally.

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

5. Unwrap the ham. Remove and discard the plastic disc covering the bone. Place oven bag in 13 x 9 x 2-inch baking pan. Place the ham in the 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.

6. Bake at 250°F. for 1 1/2 to 2 1/2 hours or until heated through. Remove ham from bag and place on serving platter. Spoon some of the cherry glaze over the ham and pour the remaining glaze into a gravy boat. Serve with the ham.

TIP: Make Ahead: The Cherry Port Glaze can be cooled and refrigerated for up to 2 days. Reheat the glaze in a medium saucepan over medium-low heat before pouring over the ham.