Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

My daughter and I go wild over this mustard.

Ingredients Nutrition


  1. Drain cherries, reserving syrup.
  2. Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
  3. Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
  4. Remove 1/3 cup of the sauce; reserve for later use.
  5. Stir cherries into remaining sauce; cover.
  6. Refrigerate until ready to use.
  7. Brush ham with remaining 1/4 cup mustard.
  8. Bake ham as directed on package (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
  9. Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
  10. Carve ham.
  11. Serve ham slices topped with the warm cherry sauce.
Most Helpful

We had this for easter and it was very good. I put the sauce on everything and I like it better then ketchup! Thanks Chef!

Mini Chef Ty April 21, 2007

This was a great sauce! The tangy mustard and the sweet cherries were a wonderful combination with the salty ham. I used Jacob's Creek Shiraz-Cabernet blend for the wine and it was a great match. Thank you Charlotte J for a great Easter Ham!

NcMysteryShopper April 11, 2007