5 pounds fully cooked boneless ham
Whole cloves
Cherry sauce (recipe follows)
Parsley sprigs
Cherry Sauce
2 cans (16-ounces each) red tart pitted cherries in juice, undrained*
2/3 to 3/4 can unsweetened pineapple juice
4 teaspoons lemon juice
1/4 cup cornstarch
7 1/4 to 10 3/4 teaspoons Equal for Recipes or 24 to 36 packets
Equal sweetener or 1 to 1 1/2 cups Equal Spoonful
Red food coloring (optional)
Place ham in roasting pan; stud with cloves. Roast ham at 325*F (160*C) until thermometer inserted in center of ham register 160*F (70*C), about 1-1/2 hours.
Slice ham and arrange on platter with bowl of Cherry Sauce in the center. Garnish with parsley.
Makes 16 servings.
Drain cherries, reserving juice in 2-cup glass measure; add enough pineapple juice to make 2 cups. Pour juice mixture and lemon juice into medium saucepan; whisk in cornstarch until smooth. Heat to boiling, whisking constantly; boil until thickened, whisking
constantly, about 1 minute.
Add cherries to saucepan; cook over medium heat until hot throughout, 3 to 4 minutes. Stir in Equal and food coloring.
Makes about 4 2/3 cups.
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