Cherry Sauce Recipe

Find a new glaze for your Easter ham this year.

April 2007

  • cherry-sauce
    Guests are sure to love this sauce and the sweetness that it brings to the ham.
    Photo by GettyImages/Anna-Kurzaeva
  • cherry-sauce

Yield: If you are looking for something a little different for your ham, try this cherry sauce.

A spiral-sliced, slow-cured ham topped with Cherry Sauce is irresistible.


  • 1 package ham glaze and dipping sauce
  • 1 pound frozen cherries


  1. In a saucepan over low heat, combine glaze and cherries; simmer for 8 minutes, or until cherries thaw and mixture begins to bubble.
  2. Remove half of the mixture and purée in a blender for about 30 seconds.
  3. Return puréed cherry mixture to saucepan and stir.
  4. Continue to heat on low for an additional 3 minutes. Serve sauce with ham.
Editor's note: For a more dramatic presentation, do not purée the cherries. Instead, leave them whole. The sauce can be made ahead and warmed over low heat until ready to serve.

This recipe originally aired in the April 2007 issue of Heart of the Home.

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