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At a Glance
Prep Time : 15min
Cook Time : 45min
Course : Entree
Special : Caffeine-Free, Easy, Egg-Free, Gluten-Free, High Protein, Lactose-Free, Nutrient Dense, Wheat-Free
Type of Prep : Bake, Boil, Heat, Simmer
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Ham with Cherry Sauce Recipe

From Shortcut Cooking by Charlotte Erickson (NTC/Contemporary Pub.)

Canned ham becomes special with a glaze of apple or guava jelly, mustard, pineapple juice, and wine, then topped with a cherry and raisin sauce. Try this method with pork tenderloin or even chicken.

INGREDIENTS:

  • 1 canned ham
  • 1 (10 ounces) jar apple or guava jelly
  • 1 Tablespoon prepared mustard
  • 1/3 cup pineapple juice
  • 2 Tablespoons dry white wine
  • 1 (1 pound 5 ounces) can cherry pie filling
  • 1/2 cup light raisins

PREPARATION:

Heat a large canned ham according to time schedule on can. Half an hour before end of heating time, remove ham from oven and score fat in diamonds.

Combine one 10-ounce jar apple or guava jelly and 1 tablespoon prepared mustard. Stir in 1/3 cup pineapple juice and 2 tablespoons dry white wine. Cook and stir to boiling; simmer mixture 3 minutes.

Pour 1/3 of glaze over ham. Return ham to oven for remaining 30 minutes. Spoon glaze over ham every 10 minutes.

In saucepan, heat one 1-pound 5-ounce can cherry pie filling and 1/2 cup light raisin to boiling. Stir occasionally. At end of heating time, transfer ham to a platter.

Add glaze from pan to cherry sauce. Bring to boil. Spoon some over ham. Pass remainder.

Yield: 3 cups sauce

Recipe Source: Shortcut Cooking by Charlotte Erickson (NTC/Contemporary Publishing)
Reprinted with permission.

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