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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