≡   Categories
Cherry Dijon-Glazed Ham

1 (16 ounce) canpitted dark sweet cherries in syrup, undrained
12 cup red wine
14 cup dark brown sugar, firmly packed
6 tablespoons Grey Poupon Dijon Mustard, divided
4 teaspoons cornstarch
1 tablespoon frozen orange juice concentrate, thawed
1 (3 lb) fully cooked boneless smoked ham


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.

Source: www.food.com