Recipe: Ham Baked in Sherry Sauce (using apricot jam and honey)

HAM BAKED IN SHERRY SAUCE

1 (8 to 9 pound) fully cooked ham
3 1/2 cups cream sherry, divided use
1 cup (1/2 pint) apricot jam
1 cup honey
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon

Preheat the oven to 325 degrees F.

Place the ham in a shallow baking dish; pour 1 1/2 cups sherry over the ham.

Bake, uncovered, for 2 hours, basting occasionally.

Meanwhile, in a medium saucepan, place the apricot jam, honey, cornstarch, cinnamon, and the remaining 2 cups sherry; stir to combine. Cook the mixture over medium heat until clear and slightly thickened, stirring constantly; cover and set aside.

At the end of the 2-hour baking period, pour the sherry sauce over the ham.

Bake, uncovered, for an additional 50 minutes to 1 hour, basting at least twice.

To serve, slice the ham and arrange on a serving platter. Spoon hot sherry sauce from the baking dish into a sauceboat and pass at the table.

*FOR 12 SERVINGS:
To prepare a 3 1/2 to 4-pound piece of ham, halve the recipe ingredients and reduce the initial baking period from 2 hours to 1 1/2 hours. (Maintain the final baking period of 50 minutes to 1 hour.)

Makes 24 servings
Source: The Blue Ribbon Country Cookbook