16 oz cherries in syrup dark sweet pitted undrained canned
4 tsp cornstarch
6 Tbsp grey poupon dijon mustard divided
3 lb ham smoked boneless fully cooked
1 Tbsp orange juice concentrate frozen thawed
0.5 cup red wine
Equipment
sauce pan
oven
Directions
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.
Brush ham with remaining 1/4 cup mustard.
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.
