Baked Ham With Cabernet-Peppercorn Glaze
6- to 8-pound smoked, bone-in ham (shank portion)2 1/2 cups cabernet sauvignon or pinot noir2 tablespoons finely chopped cipollini onions or shallots 1/2 teaspoon finely chopped fresh thyme1 teaspoon cracked black pepper5 tablespoons honey1 cup canned reduced-sodium chicken broth1 tablespoon cornstarch1 tablespoon butterHeat oven to 350 degrees.Combine wine, onion and thyme in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Set aside 1 cup wine mixture for serving sauce.Place ham in shallow baking pan; score by making diagonal cuts, about 1/8-inch thick, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 tablespoons honey.Pour 1/4 cup of remaining wine mixture over ham. Bake ham in center of oven for 1 1/2-2 1/2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15-18 minutes per pound), basting every 30 minutes with 1/4 cup more of remaining wine mixture.Remove ham from oven. Transfer ham to cutting board. Loosely cover with foil. Let rest for 10-15 minutes before slicing. Discard wine mixture in pan.Meanwhile, combine 1/2 cup reserved wine mixture and chicken broth in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1 cup. Stir cornstarch into remaining 1/2 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.Serves 12 to 16.Cook's notes: 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 3 1/2-4 3/4 hours, or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees, basting every 30 minutes with 1/2 cup more of remaining wine mixture.Nutrition values per serving: 444 calories, 28 g fat (10 g saturated), 9 g carbohydrates, 0 g fiber, 34 g protein, 125 mg cholesterol, 133 mg sodium.National Pork Board