Glazed Ham and Port-Currant Sauce
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With just 15 minutes of hands-on work you have a festive Glazed Ham with Port-Currant Sauce that will feed your gathering.
Ingredients
Ham:
- 1 8-pound spiral-sliced ham
- 1/2 cup brown sugar
- 1/4 cup mustard
Sauce:
- 2 cups ruby port
- 1 10.5-12 ounce jar currant jam
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons chopped shallots
- 2 tablespoons freshly grated orange peel
- 2 tablespoons brown sugar
- 1 tablespoon freshly grated lemon peel
- 1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
- 1 teaspoon dry mustard
- 2 tablespoons butter
Cooking Instructions
- Heat oven according to manufacturer’s directions. Lightly coat top of ham with mustard. Pat brown sugar over mustard. Bake according to manufacturer’s directions.
- Sauce: In a medium saucepan, mix port, jam, orange juice, lemon juice, shallots, orange peel, brown sugar, lemon peel, ginger, and dry mustard. Bring to a boil and simmer 10 minutes. Pour through a fine-mesh strainer and pour stained liquid back into the pan. Simmer for about 20 minutes or until reduced to 1 1/2 cups liquid. Add butter and swirl to combine.
Substitution(s)
- Purchased orange juice may be used in place of fresh squeezed.
- Purchased lemon juice may be used in place of fresh squeezed.
- Two teaspoons dry orange peel may be used in place of freshly grated orange peel.
- Any smoked, bone-in ham (not fresh) about the same size may be substituted.
Make-Ahead
- Sauce may be made ahead up to three days, refrigerated and gently reheated to serve.
Preparation Time: 15 minutes
Cooking Time: About 1 hour
Ready In:
Cooking Time: About 1 hour
Ready In:
1 hour
- If you do not have a fine strainer, sauce can be poured through a colander lined with a few layers of cheesecloth or dampened paper towels.
- If using a non-spiral-cut ham that has a layer of fat on it, then after the mustard and brown sugar are applied you can lightly score a diamond pattern in the fat for a cross-hatch design.
How kids can help
- Measuring all dry ingredients.
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