Cooking Directions

• Stir the cornstarch and stock in a small bowl until the mixture is smooth.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.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. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.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.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.

Ingredients

• 1 tablespoon cornstarch3.5 cups Swanson® Chicken Stock2 tablespoons butter0.333 cup chopped shallot0.125 teaspoon ground allspice1 cup port wine or other sweet red wine5 ounces (1 package) dried cherries (about 1 cup)0.333 cup packed brown sugar1 Reynolds® Oven Bag, Turkey Size9 pound unglazed fully-cooked bone-in spiral sliced ham