Spiral Ham With Cumberland Sauce

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 7 -10 lbs fully cooked spiral cut ham
• 8 -10 sprigs fresh rosemary
• 1 large oven roasting bag
• 1 tablespoon margarine or 1 tablespoon butter
• 1/4 cup minced onion
• 12 ounces red currant jelly
• 1 tablespoon grated orange rind
• 1/4 cup orange juice
• 1 tablespoon grated fresh lemon rind
• 1/4 cup lemon juice
• 1 tablespoon dijon mustard
• 1 cup port wine

Recipe

• 1 preheat oven to 275 degrees.
• 2 unwrap ham and remove plastic disc that covers the bone.
• 3 tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
• 4 place ham in cooking bag and tie ends together with enclosed plastic tie.
• 5 place on a 13 x 9 inch baking dish.
• 6 cut 3 1/2 inch slits on top per directions of cooking bag.
• 7 don't let bag touch any part of the oven or it will melt.
• 8 cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
• 9 when ham is done, remove from oven and let sit in bag for 15 minutes before serving.
• 10 carefully place ham on cutting board and remove slices to a warm platter.
• 11 serve with cumberland sauce.
• 12 to make sauce, melt butter in a small saucepan.
• 13 add onions and saute until tender.
• 14 add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and dijon mustard.
• 15 cook over medium heat until jelly melts; stir constantly.
• 16 slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
• 17 serve warm.
• 18 can be kept up to five days in refrigerator.
• 19 makes 2 cups.