Company Ham ****1/2 4/94

Categories:
dinners, ham

5 lb boneless cooked ham
1 large onion; chopped
2 apples, cored & sliced thin
1/2 teaspoon thyme
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
6 whole cloves
10 peppercorns
1/2 cup sherry
1/2 cup beef broth ----SAUCE INGREDIENTS **********---
1 pan juices from baked ham
1/2 cup beef broth
2 tablespoon brown sugar
2 tablespoon currant jelly
1 tablespoon sherry
1 tablespoon cornstarch
1 tablespoon dijon mustard
1/4 cup currants or raisins

Place onion and apple slices in the bottom of a dutch oven. Sprinkle with half of the thyme, cinnamon, and marjoram and all of the cloves and peppercorns. Place ham on top and rub remaining spices into the surface. Pour sherry over ham. Place uncovered in the oven and bake at 350 degrees for 2 hours. Baste frequently with beef broth and pan juices. Cover for the final 30 minutes of baking. Allow to rest for 30 minutes before slicing. Serve with the ham sauce. ********************************************** HAM SAUCE Pour pan juices from baked ham through a wire strainer, including onions and apples. Press on solids to exract as much juice as possible. Degrease strained juices. Add beef broth, sugar, and jelly to pan juices in a saucepan and heat to a boil. Mix cornstarch with mustard and sherry and a little cold water. Whisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened. Add currants or raisins and simmer 10-15 minutes before serving.

Yield: 10 servings