Saturday, December 30, 2006

Sweet Cherry Ham

Sweet Cherry Ham


  • 1 7- to 8-pound cooked spiral-sliced ham
  • 1/2 cup packed brown sugar
  • 1/4 cup light-color corn syrup
  • 1 tablespoon cornstarch
  • 1 tablespoon unsweetened pineapple juice
  • Cherry Sauce


1. Place ham in a shallow roasting pan according to package directions; discard packet of glaze. Cover ham with foil. Bake in a 350 degrees F oven for 1 hour.

2. Meanwhile, for pineapple glaze: In a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly.

3. Remove ham from oven; remove foil. Brush ham generously with pineapple glaze. Continue baking, uncovered, about 30 minutes more or until ham is well glazed and an instant-read thermometer registers 140 degrees F.

4. Meanwhile, prepare Cherry Sauce. Cover and keep warm.

5. Transfer the ham to a serving platter. Serve ham with sauce. Makes 15 servings.

6. Cherry Sauce: Drain two 16-ounce cans pitted tart red cherries (water pack), reserving 1/2 cup liquid. In a medium saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch. Stir in the reserved 1/2 cup cherry liquid, the cherries, and several drops almond extract. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Makes about 4 cups.

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