Cherry Dijon-Glazed Ham

Total Time
1hr 15mins
15 mins
1 hr

My daughter and I go wild over this mustard.

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  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.