Baked Ham With Cabernet-Peppercorn Glaze

Heat oven to 350 degrees F.

Combine wine, onion and thyme in medium saucepan. Bring to a boil, then 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 cup of remaining wine mixture over ham. Bake ham in center of a 350 degrees F oven for 1 to 2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees F (about 15 to 18 minutes per pound), basting every 30 minutes with a 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 cup reserved wine mixture and chicken broth in medium saucepan. Bring to a boil, reduce heat, and simmer uncovered until mixture is reduced to 1 cup.

Stir cornstarch into remaining cup reserved wine mixture, then stir mixture into hot wine-broth mixture. Add 2 tablespoons honey and butter. Bring to a boil, then reduce heat. Simmer uncovered for 2 minutes, stirring occasionally.