Holiday Ham with Cumberland Sauce

Oxmoor House
For a moist, juicy, herb-infused ham, bake it in an oven bag with rosemary sprigs. The sweet, tart English sauce highlights red currant jelly, citrus, and port wine, and spices up each slice of ham.
10 servings


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1 (7-to 10-pound) fully cooked spiral-sliced ham half (we tested with Smithfield spiral-sliced Honey Ham)
8 to 10 fresh rosemary sprigs
1 oven cooking bag
Garnishes: fresh rosemary sprigs, fresh cranberries


Unwrap ham, and remove plastic disk covering bone. Tuck rosemary sprigs randomly between every 2 or 3 slices of ham. Place ham, cut side down, in an oven cooking bag; place in a 13" x 9" baking dish. Close bag with tie. Trim excess plastic to 2". Cut 3 (1/2") slits in top of bag. Bake at 275° on lowest rack for 2 1/2 hours or until a meat thermometer inserted registers 140°.

Remove ham from oven; let stand in bag with juices 15 minutes. Remove ham from bag, and transfer to a carving board. Separate slices, and arrange on a serving platter. Garnish, if desired. Serve with Cumberland Sauce.

Created date

August 2009