Cherry Dijon-Glazed Ham

Submitted by Charlotte J

"My daughter and I go wild over this mustard."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 16

ingredients

• 1 (16 ounce) can pitted dark sweet cherries in syrup, undrained
• 1⁄2 cup red wine
• 1⁄4 cup dark brown sugar, firmly packed
• 6 tablespoons Grey Poupon Dijon Mustard, divided
• 4 teaspoons cornstarch
• 1 tablespoon frozen orange juice concentrate, thawed
• 1 (3 lb) fully cooked boneless smoked ham

directions

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.

Reviews

[Mini Chef Ty]

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!

 

[ncmysteryshopper]

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!