Herbed Spiral Ham with Port Gravy

Ingredients

• 9 lb ready-to-serve (fully cooked) spiral-cut ham
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 4 cloves garlic, finely chopped
• 2 tsp grated lemon peel
• 1 tsp dry mustard
• 1 tsp freshly ground pepper
• 1 1/2 cups chicken broth
• 1/2 cup ruby port
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 4 tsp cornstarch
• 1/2 cup cold water

Directions

1. Preheat oven to 325°F.
2. Place ham, flat side down, on a rack in a large roasting pan.
3. Combine oil, rosemary, garlic, lemon peel, dry mustard and 1 tsp pepper in a small bowl. Pat rosemary mixture onto sides of ham. Loosely tent ham with foil. Bake for 2 1/2 - 3 hours or until a meat thermometer registers 140°F. Do not overcook.
4. Transfer ham to a platter and loosely cover with foil. Let stand 15 minutes before carving.
5. Meanwhile, to prepare port gravy, skim fat from drippings. Set pan over low heat. Add broth, port, 1/4 tsp pepper and salt to drippings. Bring to a boil over medium heat, scraping to loosen browned bits. Boil, stirring frequently, for 3 - 4 minutes. Whisk together cornstarch and cold water until blended. Whisk into port mixture along with any accumulated juices from ham. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking constantly, until thickened, about 1 - 2 minutes.
6. Carve ham by slicing down alongside bone. Serve with port gravy.