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Ham With Cherry Sauce




Source of Recipe


TOH's Quick Cooking Annual Recipes 1999


List of Ingredients




1/2 fully cooked bone-in ham (6-7 lbs.)
1 (12 oz.) jar cherry preserves
1/4 c. cider or red wine vinegar
2 tbsp. light corn syrup
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp slivered almonds


Recipe



Place ham on a rack in a shallow roasting pan. If desired, remove skin from ham and score the surface with shallow diagonal cuts, making diamond shapes.

Bake, uncovered, at 325 degrees for 1 1/2-2 hours or until a meat thermometer reads 140 degrees.

In a saucepan, combine preserves, vinegar, corn syrup, cloves, cinnamon and nutmeg. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in almonds. Serve with ham. Makes 10-12 servings (1 1/2 cups sauce).

COOK'S NOTES: Made this for Easter 1999; cooked and basted the ham in beer to draw the salt out, doubled sauce recipe and used half of it to glaze ham during the last 45 minutes of baking. Great recipe, very tasty ham.