Glazed Spiral-Sliced Ham

americastestkitchen.com

MaryJane Nuskey

subheading: Gather Your Ingredients:

Oven Bag - Reynolds Turkey Bag

subheading: Ham:

7 to 10 pound spiral-sliced, bone-in half ham 1 large oven bag (plastic)

subheading: Maple-Orange Glaze:

¾ cup maple syrup

½ cup orange marmalade

2 tablespoons unsalted butter

1 tablespoon Dijon mustard

1 teaspoon ground black pepper

¼ teaspoon ground cinnamon

subheading: Cherry-Port Glaze:

½ cup red wine (ruby port)

½ cup cherry preserves

1 cup packed dark brown sugar

1 teaspoon ground black pepper

subheading: Key Equipment:

subheading: The Best Paring Knives:

subheading: Before You Begin:

You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a cold ham. If there is a tear or hole in the ham's inner covering, wrap it in several layers of plastic wrap before soaking it in hot water. Instead of using the plastic oven bag, the ham may be placed cut-side down in the roasting pan and covered tightly with foil, but you will need to add 3 to 4 minutes per pound to the heating time. If using an oven bag, be sure to cut slits in the bag so it does not burst. We've included two optional glazes. You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a cold ham. If there is a tear or hole in the ham's inner covering, wrap it in several layers of plastic wrap before soaking it in hot water. Instead of using the plastic oven bag, the ham may be placed cut-side down in the roasting pan and covered tightly with foil, but you will need to add 3 to 4 minutes per pound to the heating time. If using an oven bag, be sure to cut slits in the bag so it does not burst. We've included two optional glazes.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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