December
2004 Recipe
Holiday
Ham and Cherry Sauce
*
5 lb fully cooked boneless ham |
*
Whole cloves
|
*
Cherry sauce (recipe follows) |
*
Parsley sprigs |
| |
| Cherry
Sauce |
*
2 -16 oz cans red tart pitted cherries in juice,
undrained |
*
2/3-3/4 cup unsweetened pineapple juice |
*
4 teaspoons lemon juice |
*
¼ cup cornstarch |
* 24 to 36 packets Equal sweetener |
*
Red food coloring (optional) |
Place
ham in a roasting pan; stud with cloves. Roast ham
at 325° F until thermometer inserted in the center
of the ham registers 160° F, about 1 ½
hours. Slice ham and arrange on platter with bowl
of cherry sauce in the center. Garnish with parsley.
Makes 16 servings.
Cherry
Sauce
Drain cherries, reserve juice in 2-cup glass measuring
cup, add enough pineapple juice to make 2 cups. Pour
juice mixture and lemon juice into a medium saucepan;
whisk in cornstarch until smooth. Heat to boiling,
whisking constantly; boil until thickened; whisking
constantly, about 1 minute. Add cherries to saucepan,
cook over medium heat until hot throughout 3 to 4
minutes. Stir in Equal and food coloring.
From
December 2004 Priscilla's Corner
Back to Recipes Page
