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Ham with Almond Cherry Sacue

 Ham with Almond Cherry Sacue
This tangy fruit sauce with almonds is so wonderful over baked ham...and the ruby-red color is gorgeous, too! I usually round out this dinner with sweet potatoes, coleslaw or applesauce and rolls.—Joan Laurenzo, Johnstown, Ohio
12 ServingsPrep: 10 min. Bake: 1-1/2 hours


  • 1/2 fully cooked bone-in ham (6 to 7 pounds)
  • 1 jar (12 ounces) cherry preserves
  • 1/4 cup red wine vinegar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon each ground cloves, cinnamon and nutmeg
  • 3 tablespoons slivered almonds


  • 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 1-1/2 to 2 hours or until a meat thermometer reads
  • 140°.
  • In a large saucepan, combine the preserves, vinegar, corn syrup,
  • cloves, cinnamon and nutmeg. Bring to a boil, stirring often. Reduce
  • heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir
  • in almonds. Serve with ham.
  • Remove leftover ham from bone and cube. Refrigerate or freeze
  • remaining ham (may be frozen for up to 2 months). Yield: 10-12
  • servings (1-1/2 cups sauce).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer