Prep 10 mins
Cook 3 hrs
This is a wonderful ham for the holidays or for any special occasion.
- 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
- Preheat oven to 275 degrees.
- Unwrap ham and remove plastic disc that covers the bone.
- Tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
- Place ham in cooking bag and tie ends together with enclosed plastic tie.
- Place on a 13 x 9 inch baking dish.
- Cut 3 1/2 inch slits on top per directions of cooking bag.
- Don't let bag touch any part of the oven or it will melt.
- Cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
- When ham is done, remove from oven and let sit in bag for 15 minutes before serving.
- Carefully place ham on cutting board and remove slices to a warm platter.
- Serve with Cumberland Sauce.
- To make sauce, melt butter in a small saucepan.
- Add onions and saute until tender.
- Add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and Dijon mustard.
- Cook over medium heat until jelly melts; stir constantly.
- Slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
- Serve warm.
- Can be kept up to five days in refrigerator.
- Makes 2 cups.
I made this for my aunt's party and it was a big hit. I simmered the sauce for 10 miutes, reducing it to a nice consistency. The party-goers were trying to pick out the ingredients, until I said it was Cumberland Sauce, then several of the older people said they hadn't had that sauce in years.