BAKED SPIRAL-SLICED HAM (for 20)
1 spiral-sliced half ham (7 to 10 pounds),preferably the shank end
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1. Unwrap the ham and remove and discard the plastic disc covering the bone. Place ham in plastic oven bag, pull tightly for a close fit, tie bag shut and trim any excess plastic. Set ham cut side down in a 13 by 9 inch baking dish and cut four slits in top of bag with a paring knife. Alternatively, place unwrapped ham cut side down in baking dish and cover tightly with foil. Let stand at room temperature for 90 minutes to come to room temperature. (You can put the ham in the oven cold, bypassing the 90 minute standing time. If you do, add a couple of minutes per pound to the heating time.)
2. Meanwhile, adjust oven rack to lowest position and heat oven to 250*. Bake ham until center of ham registers about 100* on an instant read thermometer, 1-½ to 2-½ hours (14 minutes per pound if using a plastic oven bag, about 17 minutes per pound if using foil), depending on size of ham.
3. Remove ham from oven and let rest in baking dish in oven bag or with foil cover until internal temperature registers 115 to 120* on instant-read thermometer, 30 to 40 minutes. Cut open oven bag or remove foil, place ham on carving board, and slice. Serve immediately (with one of the following sauces if desired).
adapted from Here in America’s Test Kitchen
DRIED CHERRY AND STOUT SAUCE WITH BROWN SUGAR AND ALLSPICE (about 4 cups)
1 cup canned low-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons unsalted butter
3 medium shallots, minced (about 9 tablespoons)
1/8 teaspoon ground allspice
4 cups stout
1/3 cup packed brown sugar
1 cup dried tart cherries (about 5 ounces)
1-½ tablespoons balsamic vinegar
salt and ground black pepper
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1. Whisk together chicken broth and cornstarch in small bowl; set aside. Heat butter in 12 inch skillet over medium heat until foaming; add shallots and saute until softened, about 3 minutes. Stir in allspice and cook until fragrant, about 30 seconds. Add stout, brown sugar and dried cherries, increase heat to medium-high, bring to a simmer and cook until slightly syrupy, about 10 minutes.
2. Whisk broth and cornstarch mixture to recombine, then gradually whisk into simmering liquid; return to simmer to thicken sauce, stirring occasionally. Off heat, stir in the balsamic vinegar and season to taste with salt and pepper. (The sauce can be cooled to room temperature and refrigerated for up to 2 days. Reheat in medium saucepan over medium-low heat.) Serve with ham.
from Here in America’s Test Kitchen
MUSTARD SAUCE WITH VERMOUTH AND THYME (about 3-1/2 cups)
1-½ cups canned low-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons unsalted butter
3 medium shallots, minced (about 9 tablespoons)
2 cups dry vermouth
1 tablespoon packed brown sugar
½ cup Dijon mustard
¼ cup whole-grain mustard
1 tablespoon chopped fresh thyme leaves
salt and ground black pepper
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1. Whisk together chicken broth and cornstarch in small bowl; set aside. Heat butter in 12 inch skillet over medium heat until foaming, add shallots and sauté until softened, about 3 minutes. Stir in vermouth and sugar, increase heat to medium high and simmer until alcohol vapors have cooked off, about 4 minutes.
2. Whisk chicken stock and cornstarch mixture to recombine, then gradually whisk into simmering liquid and return sauce to simmer to thicken, stirring occasionally. Off heat, whisk in mustards and thyme. Season to taste with salt and pepper. (Sauce can be cooled to room temperature and refrigerated for up to 2 days. Reheat in medium saucepan over medium-low heat.) Serve with ham.