Cherry-Maple Glaze for Baked Ham

Cherry-maple Glaze For Baked Ham

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ali Bresnahan


great holiday recipe, courtesy of Safeway!
(you can make sauce up to a day ahead of baking the ham, just cover and refrigerate.)


★★★★★ 1 vote

20 Min


  • 1 1/2 Tbsp
  • 1/4 c
  • 2 c
    dried cherries
  • 1 1/4 c
    port wine
  • 3/4 c
    maple syrup
  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    orange zest
  • 1 tsp
  • 2 c
    beef broth

How to Make Cherry-Maple Glaze for Baked Ham


  1. Mix cornstarch with water and set aside.

    In large saucepan, combine cherries, port, syrup, vinegar, zest and cinnamon. Bring to a boil over high heat. Cover and simmer until cherries are plump, about 10 minutes. Remove half the mixture from pan and whirl in blender until smooth; use the smooth half to glaze ham periodically while it's baking; reserve whole-cherry glaze.
  2. Combine beef broth with reserved whole-cherry glaze in pan over medium-high heat. Stir often until mixture boils; briskly stir in cornstarch mixture until sauce boils again.
  3. Serve whole-cherry sauce alongside baked ham.

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