Cherry Dijon-glazed Ham

  • Prep Time: 15 Minutes (Total time: 1 Hour 45 Minutes)
  • Serving Size: 16
  • 1 can (16 ounces) Pitted Dark Sweet Cherries In Syrup, Undrained
  • 1/2 cup Red Wine
  • 1/4 cup Firmly Packed Dark Brown Sugar
  • 6 tablespoons GREY POUPON Dijon Mustard, Divided
  • 4 teaspoons Cornstarch
  • 1 tablespoon Thawed Frozen Orange Juice Concentrate
  • 1 Fully Cooked Boneless Smoked Ham (3 Pounds)
  • 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.



    Prepare as directed, using GREY POUPON Country Dijon Mustard.