Seasoned ham makes handsome Easter centerpiece

Ham for Easter is a tradition. That doesn’t mean it has to be ho-hum.

Here’s a baked ham dish with a certain distinction, that is, different without being disconcerting – and in no way difficult to make. Red wine and cracked black peppercorns are the power basis of a simple but effective combination of ingredients that gives this ham both a burnished glaze and rich flavor.

The starter recipe calls for a 6- to 8-pound ham and makes 12 to 16 servings. If that’s not enough for your hearty party, there are simple instructions for expanding the dish to serve 20 to 25 diners.

Baked Ham with Cabernet-Peppercorn Glaze

Recipe developed for The Associated Press by the National Pork Board

6- to 8-pound smoked, bone-in ham (shank portion)

2 1/2 cups cabernet sauvignon or pinot noir

2 tablespoons finely chopped cipollini onions or shallots

1/2 teaspoon finely chopped fresh thyme

1 teaspoon cracked black pepper

5 tablespoons honey

1 cup canned reduced-sodium chicken broth

1 tablespoon cornstarch

1 tablespoon butter

Heat oven to 350 degrees.

Combine wine, onion and thyme in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Set aside 1 cup wine mixture for serving sauce.

Place ham in shallow baking pan; score by making diagonal cuts, about 1/8-inch thick, in a diamond pattern in surface of ham. Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 tablespoons honey.

Pour 1/4 cup of remaining wine mixture over ham. Bake ham in center of 350 degrees oven for 1 1/2 to 2 1/2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15 to 18 minutes per pound), basting every 30 minutes with 1/4 cup more of remaining wine mixture.

Remove ham from oven. Transfer ham to cutting board. Loosely cover with foil. Let rest for 10 to 15 minutes before slicing. Discard wine mixture in pan.

Meanwhile, combine 1/2 cup reserved wine mixture and chicken broth in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1 cup. Stir cornstarch into remaining 1/2 cup reserved wine mixture, then stir that into hot wine-broth mixture. Add 2 tablespoons honey and butter. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.

Note: To serve a crowd of 20 to 25 guests, use a 14- to 16-pound ready-to-eat, whole bone-in ham. Double the remaining ingredients in recipe, and ingredient proportions in recipe method.

Bake ham in center of heated oven for 3 1/2 to 4 3/4 hours, or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15 to 18 minutes per pound), basting every 30 minutes with 1/2 cup more of remaining wine mixture.

Yield: 12 to 16 servings.

Nutrition information per serving: 444 calories, 28 grams fat (10 grams saturated, 57 percent fat calories), 9 grams carbohydrate, 125 milligrams cholesterol, no dietary fiber, 133 milligrams sodium.