Cherry & Port Glazed Ham

Campbell's Cherry & Port Glazed Ham Recipe

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!

At a glance

Prep

20 min.

Total

1 hr. 50 min.

Serves

24

Bake: 1 hr. 30 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Swanson® Unsalted Chicken Stock

    Swanson® Unsalted Chicken Stock

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What You'll Need

1 tablespoon cornstarch
3 1/2 cups Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
2 tablespoons butter
1/3 cup chopped shallots
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 size oven bag
9 pounds unglazed fully-cooked bone-in spiral-sliced hams

How to Make It

  • 1

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

  • 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.

  • 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. 

  • 4

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

  • 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.

  • 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.

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  • 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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RID#27289

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