-
1
Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
-
2
Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
-
3
To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
-
4
Remove ham from oven and increase oven temperature to 350 degrees.
-
5
Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
-
6
Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
-
7
Return to the oven until the glaze becomes sticky, about 10 minutes.
-
8
Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
-
9
Let the ham rest, loosely covered with foil, for 15 minutes.
-
10
Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
-
11
Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.
