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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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My daughter and I go wild over this mustard. Ingredients:
1 (16 ounce) can pitted dark sweet cherries in syrup, undrained |
1/2 cup red wine |
1/4 cup dark brown sugar, firmly packed |
6 tablespoons grey poupon dijon mustard, divided |
4 teaspoons cornstarch |
1 tablespoon frozen orange juice concentrate, thawed |
1 (3 lb) fully cooked boneless smoked ham |
Directions:
1. Drain cherries, reserving syrup.
2. Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
3. Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
4. Remove 1/3 cup of the sauce; reserve for later use.
5. Stir cherries into remaining sauce; cover.
6. Refrigerate until ready to use.
7. Brush ham with remaining 1/4 cup mustard.
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. Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
10. Carve ham.
11. Serve ham slices topped with the warm cherry sauce.
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