The Main Thing

BAKED HAM

WITH MAPLE CHERRY GLAZE

1 Bone-in, boned, or pre-sliced cooked

ham (5 to 7 lb.)

1 ½ Tablespoons cornstarch

2 Cups dried cherries

1 ¼ Cups port

¼ Cup maple syrup

2 Tablespoons balsamic vinegar

1 Tablespoon grated orange peel

1 Teaspoon ground cinnamon

2 Cups beef broth

Preheat oven to 325°

Place ham in a 10 by 15 inch roasting pan.

Bake, basting frequently with pan juices, until

a meat thermometer inserted in thickest part

(not touching the bone) registers 140°;

allow about 20 minutes per pound, or 2 to

2-1/4 hours total.

If ham begins to look dry, cover

with foil and bake until glaze is added

Meanwhile, mix cornstarch with 1/4 cup

water and set aside. In a 2 to 3 quart pan,

combine cherries, port, syrup, vinegar, orange

peel, and cinnamon. Bring to a boil over

high heat, cover and simmer until cherries are

plump, about 10 minutes. Whirl half in a food

processor or blender until smooth;

reserve remaining glaze.

When ham has about 40 minutes left to bake

(internal temperature will be 130° to 135°),

uncover ham and brush pureed glaze over

top and sides.

Continue baking until internal temperature is

140° and glaze is well browned and bubbling,

about 40 minutes longer. Do not allow glaze to

burn. Remove from oven and tent loosely

with foil.

Meanwhile, combine reserved whole-cherry

glaze and beef broth in a 3 to 4 quart pan over

medium-high heat. Stir often until mixture boils;

briskly until sauce boils again. Transfer ham

to a platter and sauce to a serving container.

Cut ham into thin slices; offer with sauce.

Good and forget the calories!