Spiral Ham With Cumberland Sauce

• 7 -10 lbs fully cooked spiral cut ham
• 8 -10 sprigs fresh rosemary
• 1 large oven roasting bag
• Cumberland Sauce
• 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

1. Preheat oven to 275 degrees.
2. Unwrap ham and remove plastic disc that covers the bone.
3. Tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
4. Place ham in cooking bag and tie ends together with enclosed plastic tie.
5. Place on a 13 x 9 inch baking dish.
6. Cut 3 1/2 inch slits on top per directions of cooking bag.
7. Don't let bag touch any part of the oven or it will melt.
8. Cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
9. When ham is done, remove from oven and let sit in bag for 15 minutes before serving.
10. Carefully place ham on cutting board and remove slices to a warm platter.
11. Serve with Cumberland Sauce.
12. To make sauce, melt butter in a small saucepan.
13. Add onions and saute until tender.
14. Add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and Dijon mustard.
15. Cook over medium heat until jelly melts; stir constantly.
16. Slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
17. Serve warm.
18. Can be kept up to five days in refrigerator.
19. Makes 2 cups.

ham, rosemary, cumberland sauce, margarine, onion, currant jelly, orange rind, orange juice, lemon rind, lemon juice, mustard, port wine

Taken from www.food.com/recipe/spiral-ham-with-cumberland-sauce-80794 (may not work)