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Easy cherry glazed ham makes a perfect Easter meal

Cherry and port hlazed ham
Cherry and port hlazed ham

With Easter coming up, ham seems to be a favorite main dish to serve. If you are tired of the same old ham, you may want to try something new this year. The chefs at Swanson created a recipe for cherry and port glazed ham which will be delicious for any meal, but especially wonderful for the holidays.

This recipe uses an oven bag. An oven bag helps to keep the food being cooked moist by trapping the moisture in the bag and preventing it from escaping into the oven. It works similar to basting so this recipe makes your work much easier than a typical recipe. Oven bags can be found in any grocery store in Mesa. They are usually by the foil and plastic wrap.

This delicious recipe for cherry and port glazed ham is great for Easter or any time.

Cherry and Port Glazed Ham

Recipe provided by Swanson


  • 1 tablespoon cornstarch
  • 3 1/2 cups Swanson Chicken Stock (Regular or Unsalted) or you can use homemade chicken stock
  • 2 tablespoons butter
  • 1/3 cup chopped shallots
  • 1/8 teaspoon ground allspice
  • 1 cup port or other sweet red wine
  • 1 cup dried cherries
  • 1/3 cup packed brown sugar
  • 1 turkey size oven bag
  • 1 unglazed fully-cooked bone-in spiral-sliced ham (about 9 pounds)


To make the cherry glaze:

  1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.
  2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
  3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
  4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.

To make the ham:

  1. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
  2. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.

Note: The cherry glaze can be made in advance. Prepare as directed below and let cool to room temperature. Cover and refrigerate for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed below.

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