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Cherry Dijon-Glazed Ham
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Cherry Dijon-Glazed Ham

1 Hr(s) 45 Min(s)
15 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Dark sweet cherries, red wine, brown sugar, Dijon mustard and orange juice concentrate become a delicious glaze and sauce for baked holiday ham.
What You Need
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16 servings
Original recipe yields 16 servings
1 can (16 oz.) pitted dark sweet cherries in syrup, undrained
1/2 cup red wine
1/4 cup firmly packed dark brown sugar
6 Tbsp. GREY POUPON Dijon Mustard, divided
4 tsp. cornstarch
1 Tbsp. thawed frozen orange juice concentrate
1 fully cooked boneless smoked ham (3 lb.)
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Please use alcohol responsibly.
Let's Make It
1
Drain cherries, reserving syrup. Combine the cherry syrup, wine, sugar, 2 Tbsp. of the mustard, the cornstarch and juice concentrate in small saucepan. Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly. Remove 1/3 cup of the sauce; reserve for later use. Stir cherries into remaining sauce; cover. Refrigerate until ready to use.
2
Brush ham with remaining 1/4 cup mustard.
3
Bake ham as directed on package, brushing occasionally with the reserved 1/3 cup sauce for the last 30 min. of the baking time. Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally. Carve ham. Serve ham slices topped with the warm cherry sauce.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using GREY POUPON Country Dijon Mustard.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 2.5g
3%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 900mg
39%
Total Carbohydrates 17g
6%
Dietary Fibers 1g
4%
Sugars 15g
30%
Protein 16g
32%
Vitamin A
0%
Vitamin C
2%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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