• 1 spiral-sliced bone-in half ham (7-10lbs)
• 1 large size oven bag (plastic)

1. Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 min. Drain and cover again with hot tap water; set aside for another 45 min.
2. Adjust oven rack to lowest position and heat oven to 250 deg. Unwrap ham; remove and discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut-side down in large roasting pan and cut 4 slits in top of bag.
3. Bake ham until center registers 100 deg on instant read thermometer, 1 to 1 1/2 hr. (about 10 min./ lb)
4. To make maple-orange glaze combine all ingredients in small saucepan and cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5-10 min. Set aside. For cherry-port glaze simmer port until reduced to 2 Tbsp about 5 min. and then add remaining ingredients and cook the same as maple-orange glaze.
5. Remove ham from oven and increase oven temperature to 350 deg. Cut open oven bag and roll back sides to expose ham. Brush ham with 1/3 of glaze and return to oven until glaze becomes sticky, about 10min. (if glaze is too thick to brush, return to heat to loosen).
6. Remove ham from oven, transfer to cutting board. Let ham rest, loosely tented with foil, for 15 min.
7. While ham rests, heat remaining glaze with 4-6 Tbsp of ham juices until it forms thick but fluid sauce.
8. Carve and serve ham, passing sauce at table.

• 3/4 cup maple syrup
• 1/2 cup orange marmalade
• 2 Tbsp unsalted butter
• 1 Tbsp Dijon mustard
• 1 tsp ground black pepper
• 1/4 tsp ground cinnamon

• 1/2 cup ruby port
• 1/2 cup cherry preserves
• 1 cup packed dark brown sugar
• 1 tsp ground black pepper

Serves: 12-14      Total cook time: 3 1/2hr = 90min hot water+90min 250deg+10min 350deg+15 min rest
Source: Cook's Illustrated 11/1/07