Ham with Spiced-Cherry Sauce
Total TimePrep: 15 min. Bake: 2 hours 20 min. + standing
- 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
- 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.
- 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.
- Pour 3/4 cup sauce mixture over the ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Serve with remaining sauce.
Nutrition Facts5 ounce-weight: 269 calories, 5g fat (2g saturated fat), 77mg cholesterol, 1570mg sodium, 28g carbohydrate (26g sugars, 0 fiber), 28g protein.
Dec 31, 2015
Outstanding, and the best holiday ham we've had in my house. This recipe is a keeper. I used Smuckers Natural Tart Cherry preserves since we avoid high fructose corn syrup, and since I'm not a fan of cinnamon in my savory food I substituted ground ginger. The sauce was absolutely amazing, and we're looking forward to Easter now so we have an excuse to make this again. I did not find the sauce to be "too sweet", and even my husband agreed it was a perfect balance of tart and sweet.
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.
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)
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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