Holiday Ham With Cumberland Sauce
- 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 275u0b0 on lowest rack for 2 1/2 hours or until a meat thermometer inserted registers 140u0b0.
- 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.
ham half, rosemary sprigs, rosemary sprigs
Taken from www.myrecipes.com/recipe/holiday-ham-with-cumberland-sauce (may not work)