Holiday Ham and Cherry Sauce
I have not tried this recipe. I got this recipe from Ossg Recipes. Food exchanges: 4 lean meat, 1 fruit.
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INGREDIENTS
Nutrition- 5lbs fully cooked boneless ham
Cherry Sauce
- 32ounces red tart pitted cherries in juice, undrained (16oz each)
- 2⁄3 - 3⁄4cup unsweetened pineapple juice (of the can)
- 4teaspoons lemon juice
- 1⁄4cup cornstarch
- 7 1⁄4 - 10 3⁄4
-
- red food coloring (optional)
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DIRECTIONS
- Place ham in roasting pan; stud with cloves. Roast ham at 325°F until.
- thermometer inserted in center of ham register 160°F, about 1-1/2 hours.
- Slice ham and arrange on platter with bowl of Cherry Sauce in the center.
- Garnish with parsley.
- Cherry Sauce:.
- Drain cherries, reserving juice in 2-cup glass measure; add enough pineapple juice to make 2 cups. Pour juice mixture and lemon juice into medium saucepan; whisk in cornstarch until smooth. Heat to boiling, whisking constantly; boil until thickened, whisking constantly, about 1 minute. Add cherries to saucepan; cook over medium heat until hot throughout, 3 to 4 minutes. Stir in Equal® and food coloring. Makes about 4-2/3 cups.
- TIP: 2 packages (16-ounces each) frozen no-sugar-added pitted cherries,.
- thawed, can be substituted for the canned cherries; drain cherries.
- thoroughly and add enough pineapple juice to make 2 cups. Proceed with.
- recipe as above.
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