Taste of Home
100% of reviewer's would make again
There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that add flavor to a meat plus a delicious cherry sauce with a hint of almond. -Lavonn Bormuth Westerville, Ohio
ServingsPrep: 10 min.
Bake: 1-3/4 hours
Yield: 8-10 servings.
1 fully cooked bone-in ham (6 to 8 pounds for 8-10 servings)
1 cup packed brown sugar
3 Tablespoons maple syrup
1 teaspoon ground mustard
1/2 cup sugar
3 Tablespoons cornstarch
1 cup cold water
1 can (16 ounces) pitted dark sweet cherries, undrained
2 Tablespoons lemon juice
1 teaspoon almond extract
Place ham in a roasting pan.
Score surface of ham with shallow diagonal cuts, making diamond shapes.
Combine the brown sugar, syrup and mustard; rub over ham and press into cuts.
Cover and bake at 325°F for 1-3/4 to 2 hours or until a meat thermometer reads 140°F and ham is heated through.
For cherry sauce:
In a saucepan, combine the sugar, cornstarch and water until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice and extract.
Serve with ham.
Ham with Cherry Sauce published in Taste of Home February/March 2005