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Baked Ham with Cabernet-Peppercorn Glaze




Source of Recipe


Internet


List of Ingredients




6- to 8-pound smoked, bone-in ham (shank portion)
21/2 cups cabernet sauvignon or pinot noir
2 tablespoons finely chopped cipollini onions or shallots
1/2 teaspoon finely chopped fresh thyme
1 teaspoon cracked black pepper
5 tablespoons honey
1 cup canned reduced-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon butter


Recipe



Heat oven to 350 degrees.

Combine wine, onion and thyme in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Set aside 1 cup wine mixture for serving sauce.

Place ham in shallow baking pan; score by making diagonal cuts, about 1/8-inch thick, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 tablespoons honey.

Pour 1/4 cup of remaining wine mixture over ham. Bake ham in center of 350-degree oven for 11/2 to 21/2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15 to 18 minutes per pound), basting every 30 minutes with 1/4 cup more of remaining wine mixture.

Remove ham from oven. Transfer ham to cutting board. Loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.

Meanwhile, combine 1/2 cup reserved wine mixture and chicken broth in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1 cup. Stir cornstarch into remaining 1/2 cup reserved wine mixture, then stir mixture into hot wine-broth mixture. Add 2 tablespoons honey and butter. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.

Makes 12 to 16 servings.