Cherry Dijon Glazed Ham Recipes

CHERRY-GLAZED HAM

Steps:

• Place ham on a rack in a shallow baking pan.
• Bake, uncovered, in a 325° F oven about 1-1/2 hours (or until thermometer registers 140° F).
• Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices.
• Cook and stir until boiling.
• Reduce heat; simmer two minutes.
• Stir in almonds.
• Remove from heat.
• Set aside 3/4 cup of the glaze.
• About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally.
• Remove from oven; place on a heated serving platter.
• Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.

CHERRY HAM GLAZE

Steps:

• Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
• Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.

CHERRY DIJON-GLAZED HAM

Steps:

• Drain cherries, reserving syrup.
• Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
• Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
• Remove 1/3 cup of the sauce; reserve for later use.
• Stir cherries into remaining sauce; cover.
• Refrigerate until ready to use.
• Brush ham with remaining 1/4 cup mustard.
• Bake ham as directed on package (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
• Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
• Carve ham.
• Serve ham slices topped with the warm cherry sauce.