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Cherry Dijon-Glazed Ham: A Culinary Symphony of Sweet and Savory

The aroma of a glazed ham baking in the oven always takes me back to my grandmother’s kitchen. She had a knack for creating simple yet unforgettable meals, and her holiday ham was legendary. I remember standing on a stool, mesmerized as she carefully scored the ham and brushed on the glaze, the sweet and tangy scent filling the air. The anticipation was almost unbearable, and the first bite was always pure magic. Now, I carry on that tradition, adding my own little twist with this Cherry Dijon-Glazed Ham, a dish that’s both comforting and elegant.

Recipe Overview

Prep Time: 15 minutes
Cook Time: Varies (refer to ham package instructions)
Total Time: Varies (refer to ham package instructions)
Servings: Variable (dependent on ham size)
Yield: Variable (dependent on ham size)
Dietary Type: Not specified (check ham label for potential allergens/dietary restrictions)

Ingredients

1 (16 ounce) can pitted dark sweet cherries in syrup, undrained
½ cup red wine
¼ 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

Equipment Needed

Small saucepan
Basting brush
Oven

Instructions

Begin by draining the cherries, carefully reserving the syrup. The syrup holds all the delicious cherry flavor we’ll need for the glaze.
In a small saucepan, combine the reserved cherry syrup, red wine, dark brown sugar, 2 tablespoons of Dijon mustard, cornstarch, and thawed orange juice concentrate. Whisk everything together until the cornstarch is fully dissolved, ensuring a smooth glaze.
Place the saucepan over medium-high heat. Cook until the mixture thickens and begins to boil, stirring constantly to prevent scorching. This step is crucial for achieving a glossy, rich glaze.
Remove ⅓ cup of the sauce and set it aside for later use. This reserved sauce will be used for basting the ham during the final stages of baking.
Stir the drained cherries into the remaining sauce in the saucepan. Cover the saucepan and refrigerate until you’re ready to use the cherry sauce. This allows the flavors to meld together beautifully.
Brush the entire ham with the remaining ¼ cup of Dijon mustard. This provides a flavorful base for the glaze and helps the ham develop a lovely crust.
Bake the ham as directed on the package. Baking times will vary depending on the weight and type of ham, so always consult the manufacturer’s instructions. A general guideline is approximately 20 minutes per pound.
During the last 30 minutes of the baking time, brush the ham occasionally with the reserved ⅓ cup of sauce. This will build layers of flavor and create a beautiful, glossy finish.
While the ham is baking, cook the cherry sauce on medium-low heat until heated through, stirring occasionally. This ensures the sauce is warm and ready to serve when the ham is done.
Once the ham is fully cooked, remove it from the oven and let it rest for a few minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Carve the ham into slices and serve immediately, topped with the warm cherry sauce.

Expert Tips & Tricks

Don’t overcook the ham. Since it’s already fully cooked, you’re just heating it through and glazing it. Overcooking will dry it out. Use a meat thermometer to ensure the internal temperature reaches the recommended temperature on the package.
Adjust the sweetness. If you prefer a less sweet glaze, reduce the amount of brown sugar. You can also add a pinch of salt to balance the flavors.
Make-ahead tip: The cherry sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator until ready to use.
If the glaze becomes too thick, add a tablespoon or two of water or red wine to thin it out.
To prevent the ham from drying out during baking, place a pan of water on the bottom rack of the oven. The steam will help keep the ham moist.

Serving & Storage Suggestions

This Cherry Dijon-Glazed Ham is a show-stopping centerpiece for any special occasion. Serve it alongside classic holiday sides like mashed potatoes, green bean casserole, and roasted vegetables. For a beautiful presentation, garnish the ham with fresh herbs like rosemary or thyme.

Leftover ham can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ham in foil and bake in a preheated oven at 325°F (160°C) until warmed through. You can also reheat slices of ham in a skillet over medium heat.

For longer storage, the ham can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Estimated)
Calories	250 kcal	13%
Total Fat	12g	15%
Saturated Fat	4g	20%
Cholesterol	60mg	20%
Sodium	1600mg	70%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	10g	N/A
Protein	22g	44%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-free: Ensure the Dijon mustard and ham are gluten-free. Some mustards contain wheat flour.
Cherry variety: You can experiment with different types of cherries, such as Bing or Rainier cherries, for a slightly different flavor profile.
Wine substitution: If you don’t have red wine on hand, you can use cherry juice or apple cider instead.
Spice it up: Add a pinch of red pepper flakes to the cherry sauce for a touch of heat.
Smoked paprika: A dash of smoked paprika in the glaze can add a lovely smoky depth to the flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a bone-in ham for this recipe?
A: Yes, you can use a bone-in ham. Just adjust the baking time accordingly, as bone-in hams typically take longer to cook.

Q: What if I don’t have frozen orange juice concentrate?
A: You can substitute with fresh orange juice, but you may need to simmer the glaze for a bit longer to allow it to thicken.

Q: Can I make the cherry sauce spicier?
A: Absolutely! Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce for a spicy kick.

Q: My glaze is too thick. What should I do?
A: Add a tablespoon or two of water or red wine to thin it out. Stir until the glaze reaches your desired consistency.

Q: How do I prevent the ham from drying out?
A: Baste the ham frequently with the reserved sauce during the last 30 minutes of baking. You can also place a pan of water on the bottom rack of the oven to create steam.

Final Thoughts

This Cherry Dijon-Glazed Ham is more than just a recipe; it’s an invitation to create lasting memories with your loved ones. The sweet and savory flavors, combined with the beautiful presentation, make it a truly special dish. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different variations and substitutions to create a ham that perfectly suits your taste. And most importantly, share it with the people you love. Gather around the table, enjoy the delicious food, and create memories that will last a lifetime.

Cherry Dijon-Glazed Ham Recipe