There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that add flavor to a meat plus a delicious cherry sauce with a hint of almond. -Lavonn Bormuth Westerville, Ohio
- 1 fully cooked bone-in ham (6 to 8 pounds)
- 1 cup packed brown sugar
- 3 tablespoons maple syrup
- 1 teaspoon ground mustard
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 cup cold water
- 1 can (16 ounces) pitted dark sweet cherries, undrained
- 2 tablespoons lemon juice
- 1 teaspoon almond extract
- Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts.
- Cover and bake at 325° for 1-3/4 to 2 hours or until a meat thermometer reads 140° and ham is heated through.
- For cherry sauce, in a small saucepan, combine the sugar, cornstarch and water until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Serve with ham. Yield: 8-10 servings.
Originally published as Ham with Cherry Sauce in Taste of Home February/March 2005, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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