Cherry-Port Glaze (Cook's Illustrated)

I made this glaze while preparing a spiral sliced ham in the CI way, see Moist Spiral Cut Ham With Pineapple Honey Glaze . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.

• Ready In: 40 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup  ruby red port wine
• 1⁄2 cup  cherry preserves
• 1  cup  packed dark brown sugar
• 1⁄2-1  teaspoon ground black pepper
• 4 -6  tablespoons  ham drippings, from baked ham

Directions

1. Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
2. Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
3. To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
4. Remove ham from oven and increase oven temperature to 350 degrees.
5. Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
6. Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
7. Return to the oven until the glaze becomes sticky, about 10 minutes.
8. Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
9. Let the ham rest, loosely covered with foil, for 15 minutes.
10. Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
11. Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.