How to Make Cherry-Maple Glaze for Baked Ham
- 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.
- 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.
- Serve whole-cherry sauce alongside baked ham.