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    Easter Ham and Cherry Sauce


    Source of Recipe


    Marla

    List of Ingredients




    Easter Ham and Cherry Sauce


    5 pounds fully cooked boneless ham
    Whole cloves
    Cherry sauce (recipe follows)
    Parsley sprigs
    2 cans (16-ounces each) red tart pitted cherries in juice, un-drained*
    2/3 to 3/4 can unsweetened pineapple juice
    4 teaspoons lemon juice
    1/4 cup cornstarch
    7 1/4 to 10 3/4 teaspoons Equal(r) for Recipes or 24 to 36 packets
    Equal(r) sweetener or 1 to 1 1/2 cups Equal(r) Spoonful(tm)
    Red food coloring (optional)

    Recipe





    Place ham in roasting pan; stud with cloves. Roast ham at 325*F
    (160*C) until thermometer inserted in center of ham register 160*F
    (70*C), about 1 1/2 hours.

    Slice ham and arrange on platter with bowl of Cherry Sauce in the
    center. Garnish with parsley.
    Makes 16 servings.

    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(r) 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.

    Source is unknown

 

 

 


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