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Baked Ham With Cabernet-Peppercorn Glaze

12 to 16 servings

• 6-to 8-pound smoked, bone-in ham (shank portion)
• 2 ½ cups cabernet sauvignon or pinot noir
• 2 tablespoons finely chopped cipollini onions or shallots
• ½ teaspoon finely chopped fresh thyme
• 1 teaspoon cracked black pepper
• 5 tablespoons honey (divided use)
• 1 cup canned reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon butter

Preheat oven to 350 degrees. Combine wine, onion and thyme in a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Set aside 1 cup wine mixture for sauce.

Place ham in a shallow baking pan; score by making diagonal cuts 1/8-inch thick in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts. Brush ham with 3 tablespoons honey. Pour ¼ cup of remaining wine mixture over ham. Bake ham in center of oven for 1½ to 2½ hours, or until a thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15 to 18 minutes per pound), basting every 30 minutes with ¼ cup more of remaining wine mixture.

Remove ham from oven. Transfer ham to cutting board. Loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.

Meanwhile, combine ½ cup reserved wine mixture and chicken broth in a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1 cup. Stir cornstarch into remaining ½ cup reserved wine mixture, then stir mixture into hot wine-broth mixture. Add 2 tablespoons honey and butter. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.

Note: To serve a crowd of 20 to 25 guests, use a 14-to 16 pound ready-to-eat, whole bone-in ham. Double the remaining ingredients in recipe, and ingredient proportions in recipe method. Bake ham in center of heated oven for 3½ to 4¾ hours, or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15 to 18 minutes per pound), basting every 30 minutes with ½ cup more of remaining wine mixture.

(From the National Pork Board.)

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