HAM with CHERRY SAUCE

 It is hard to believe it will be Easter Sunday. Staying in for the past 12 months during this pandemic, the holidays come and it doesn't feel right. Since we are both fully vaccinated and restrictions are being lifted everywhere, we feel safer getting out - still wearing our masks when out though and practicing social distancing and being safe.

This Sunday our church is gathering in a park on Missouri River nearby for services. That will be good to worship with friends keeping our distance, of course, and wearing our masks. The United Methodist Church is ensuring that we follow John Wesley's belief to do no harm. Our church has several thousands in membership but is finally going to start back in-person worship on Sunday mornings along with continuing the on-line streaming of the services on April 11. The two services will be limited to 150 at each service and people must pre-register online. We had a "soft opening" last Sunday for a practice run before April 11. Wayne and I were part of the Hospitality Team. It was exciting to be a part of worship again inside the church building.

I started this post sorta talking about Easter and got off track. I'm good at "bird walking" which is what we called it when I was teaching. This is an Easter post though so I guess I had better get on track.

When I was growing up, we always had ham on Easter Sunday. When I made this cherry sauce a couple of weeks ago, I couldn't help but think of those days so long ago. I didn't cook a whole ham or half a ham. I had bought a small ham piece last month and we sliced it into 1 inch slices and I froze them to use later. But I am including the directions for cooking a 6 to 8 pound bone-in ham.

HAM with CHERRY SAUCE

1     fully cooked bone-in ham (6 to 8 pounds)

1     cup packed brown sugar

3     tablespoons maple syrup

1     teaspoon ground mustard

     *     *     *

1/2  cup sugar

3     tablespoons cornstarch

1     cup cold water

1     can (16 ounces) pitted dark sweet cherries, undrained

2     tablespoons lemon juice

1     teaspoon almond extract

Preheat oven to 325 degrees F.

Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. 

Combine the brown sugar, syrup, and mustard; rub over ham and press into cuts.

Cover and bake for 1-3/4 to 2 hours or until a meat thermometer reads 140 degrees and ham is heated through.

For cherry sauce,

in a saucepan, combine the sugar, cornstarch, and

water until

smooth.

Add cherries.

Bring to a boil; cook and stir for 2 minutes or

until thickened. Remove from the heat; stir in lemon juice and extract.

Serve with ham.