Ingredients:
1 (16 ounce) cans pitted dark sweet cherries in syrup, undrained
1/2 cup red wine
1/4 cup dark brown sugar, firmly packed
6 tablespoons Grey Poupon Dijon Mustard, divided
4 teaspoons cornstarch
1 tablespoon frozen orange juice concentrate, thawed
1 (3 lb) fully cooked boneless smoked ham
Directions:
Drain cherries, reserving syrup.
Combine the cherry syrup, wine, sugar, 2 tablespoons 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 (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute 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.
Servings: 16
Time preparation: 15 min.
Time total: 75 min.