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

Ham with Spiced-Cherry Sauce Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 2 hours 20 min. + standing
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 2 hours 20 min. + standing
MAKES: 18 servings

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

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.

Directions

  1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep. Bake, uncovered, 2 hours.
  2. Meanwhile, in a small saucepan, combine preserves, vinegar, brown sugar, water and spices. Bring to a boil. Reduce heat; cover and simmer 3-4 minutes or until sugar is dissolved.
  3. 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.
Originally published as Ham with Spiced-Cherry Sauce in Simple & Delicious March/April 2010, p15

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.

Medium-Bodied White Wine

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

Reviews for Ham with Spiced-Cherry Sauce

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 27, 2013

"It was excellent. I made it with balsamic vinegar and did not add the water. I served it over grilled pork tenderloin. My family loved it."

MY REVIEW
Reviewed Apr. 8, 2012

"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)"

MY REVIEW
Reviewed Apr. 3, 2010

"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!"

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