"I often whip up this simple topping to pour over ham at church dinners," Tess Krumm comments. "It's long been a favored condiment there - and at home, too." The concoction's spicy zing comes from the dab of mustard this Fargo, North Dakota cook pours into the mix.
- 1 can (21 ounces) cherry pie filling
- 1 tablespoon brown sugar
- 1/2 teaspoon prepared mustard
- Combine all the ingredients in a small saucepan; bring to a boil. Reduce heat and simmer for 5-10 minutes. Serve with ham. Yield: 2 cups.
Originally published as Cherry Sauce for Ham in Country Woman March/April 1999, p40
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