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

24

　　1 tablespoon cornstarch

　　3 1/2 cups Swanson® Chicken Stock (Regular or Unsalted)

　　2 tablespoons butter

　　1/3 cup chopped shallots

　　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

　　1 unglazed fully-cooked bone-in spiral-sliced ham (about 9 pounds)

　　

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.

　　

TIP

Step 7

• Make-Ahead: The cherry glaze can be made in advance. Prepare as directed 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.

　　

NUTRITIONAL INFORMATION

Step 8

With Swanson Chicken Stock:

　　

Step 9

Serving size 1 serving;

　　

Step 10

Calories 189;

　　

Step 11

Total Fat 6g;

　　

Step 12

Saturated Fat 2g;

　　

Step 13

Cholesterol 49mg;

　　

Step 14

Sodium 1200mg;

　　

Step 15

Total Carbohydrate 9g;

　　

Step 16

Dietary Fiber 0g;

　　

Step 17

Protein 22g

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