Ingredients
1 fully cooked bone-in ham (about 10 pounds)GLAZE:1/2 cup packed brown sugar1 tablespoon cornstarch1/2 teaspoon ground mustard1 cup cherry or cranberry juiceSAUCE:6 tablespoons brown sugar1/4 cup cornstarch1/2 teaspoon ground cinnamon1/4 teaspoon ground cloves2 cups unsweetened apple juice2 tablespoons cider vinegar2 cans (14-1/2 ounces each) pitted tart cherries, drained12 to 16 drops red food coloring, optional
Preparation
Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours.
In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm.
For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.
