Cherry Dijon-Glazed Ham

1. 1

   Drain cherries, reserving syrup.

2. 2

   Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.

3. 3

   Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.

4. 4

   Remove 1/3 cup of the sauce; reserve for later use.

5. 5

   Stir cherries into remaining sauce; cover.

6. 6

   Refrigerate until ready to use.

7. 7

   Brush ham with remaining 1/4 cup mustard.

8. 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. 9

   Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.

10. 10

    Carve ham.

11. 11

    Serve ham slices topped with the warm cherry sauce.

No additional tips available.