Cherry Almond Ham Glaze

Name: Cherry Almond Ham Glaze
Prep time: 10 min
Total time: 10 min
Yield: about 1-1/2 cups glaze.
Cuisine: Comfort Food Recipes
Ingredients: 1 jar (12 ounces) cherry preserves; 1/4 cup vinegar; 2 tablespoons corn syrup; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/3 cup slivered almonds; 3 tablespoons water

I came across this recipe looking for an alternative to traditional sauces for holiday meats. Mostly, I serve it with holiday ham, and it goes over well—probably because it is such a change of taste. But the glaze should be fine with almost any meat...and its cheesy color would add a festive touch to the table! Our life's busy. In addition to being a farm records analyst, my husband's a minister. I work out of our home—our girls are 4 and 1—as a hairstylist and Edd's secretary, and teach a morning each week at a Christian preschool.

Ingredients

1 jar (12 ounces) cherry preserves
1/4 cup vinegar
2 tablespoons corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup slivered almonds
3 tablespoons water

Directions

In a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds.
About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat if desired.
Stir water into remaining glaze; heat through and serve with ham.

Nutrition Facts

2 tablespoons: 98 calories, 2g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 22g carbohydrate (19g sugars, 0 fiber), 1g protein.

Reviews

Click stars to rate

Average Rating:

JulieS211

Feb 26, 2013

I don't usually actually glaze the ham with this; I just make it to serve along side the ham, so that people who don't like anything on their ham can be happy, too. This is so pretty, tasty, and smells heavenly when you're preparing it! This recipe was a contest winner in Country Woman which caused me to be invited to be one of the original 1,000 Taste of Home Field Editors. :)