Gold Label Ham with Maple-Caramelized Onion Fig Sauce
Spiral cut hams may dry out if they are overheated. Be sure to follow directions and timings carefully.
- 1 (6-7 pound) Lunds & Byerly's Gold Label Spiral Cut Ham
- 1 cup port wine
- 1/4 cup maple syrup
- 2 (10 ounce) jars Lunds & Byerly's Caramelized Red Onion & Fig Savory Topping
- 1/8-1/4 teaspoon crushed red pepper
Heat ham according to package directions.
In small saucepan, bring port wine and maple syrup to a boil over medium-high heat. Cook until reduced to ¼ cup. Stir in savory topping and crushed red pepper; reduce heat to medium-low and simmer until reduced (12-15 minutes).
Slice ham; serve with warm sauce.
Amount: 12 servings
The sauce may be prepared up to two days ahead. Cover and refrigerate. Heat sauce before serving.
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