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Ham with Spiced-Cherry Sauce Recipe

Ham with Spiced-Cherry Sauce Recipe photo by Taste of Home

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This showstopping entree will have everyone coming back for more. It’s a simple treatment that lends an appealing sweet-tart flavor to tender ham. Sherry Thompson - Seneca, South Carolina

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Ham with Spiced-Cherry Sauce Recipe

Prep: 15 min. Bake: 2 hours 20 min. + standing

Yield: 18 Servings

15 140 155

Ingredients

1 boneless fully cooked ham (6 pounds)
2 jars (12 ounces each) cherry preserves
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup water
1/2 teaspoon each ground cinnamon, nutmeg and allspice

Directions

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake, uncovered, at 325° for 2 hours.
Meanwhile, in a small saucepan, combine the preserves, vinegar, brown sugar, water and spices. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until sugar is dissolved.
Pour 3/4 cup sauce mixture over the ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Serve with remaining sauce. Yield: 18 servings.

Nutritional Facts 5 ounces cooked ham with about 1-1/2 tablespoons glaze equals 269 calories, 5 g fat (2 g saturated fat), 77 mg cholesterol, 1,570 mg sodium, 28 g carbohydrate, trace fiber, 28 g protein.

Originally published as Ham with Spiced-Cherry Sauce in Simple & Delicious March/April 2010, p15

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Ham with Spiced-Cherry Sauce

Ham with Spiced-Cherry Sauce

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Reviewed on Apr. 08, 2012 by kashmirkat

I'm glad I read the other review first and decided to make the glaze (1/3 of recipe since I just wanted a sauce and did not plan to glaze the ham) without the sugar - Even though the preserves I purchased were 'sour cherry' preserves, they were plenty sweet without adding any sugar. I also added just a splash water and ended up cooking it right back out - think I'll skip the water completely next time and save time - Went well with the ham and tasted very similar to the pickled blueberries I canned a few months ago (and serve over goat cheese)

Reviewed on Apr. 03, 2010 by rebecca.everywhere

The sauce is wonderful! I used basalmic instead of cider vinegar and did not add the extra sugar or water. I will make this again to add to all pork meals!