Slightly tangy cherry sauce adds a beautiful glaze to the ham. Served as an accompaniment sauce, it enhances the smoky flavor.
Serves: 12Prep: 15 minutesCook: 3 hours 15 minutesTotal: 3 hours 30 minutesDifficulty: Easy
- 1 fully cooked smoked bone-in ham (8 lbs.)
- 1⁄4 cup red wine vinegar
- 1⁄3 cup packed brown sugar
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon ground cloves
- 1 jar (12 oz.) cherry preserves
- Heat oven to 350°F. Place ham in roasting pan; add water to 1/2" depth. Score ham by making 1/4" deep slashes 1" apart across surface of ham.
- Tent ham with foil. Bake 2 1/2 hours or until interior temperature is at least 120°F when checked with a meat thermometer. Add a little water if pan runs dry.
- Meanwhile, in small saucepan, mix vinegar, brown sugar, mustard and cloves. Cook over medium heat until mixture boils, stirring occasionally. Remove from heat; stir in cherry preserves.
- When ham has reached interior temperature, spoon and spread 1/4 cup of the glaze/sauce over the top of the ham. Bake uncovered for 30-45 minutes or until interior temperature is at least 140°F. Remove from oven; let stand 10 minutes.
- Slice and serve with remaining cherry sauce.
- Refrigerate leftovers.