Holiday Ham and Cherry Sauce

 

5 pounds fully cooked boneless ham
Whole cloves
Cherry sauce (recipe follows)
Parsley sprigs
  1. 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.
  2. Slice ham and arrange on platter with bowl of Cherry Sauce in the center. Garnish with parsley.
Makes 16 servings.
Cherry Sauce
2 (16-ounce each) cans 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)
  1. 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.
  2. 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.
Tip: 2 (16-ounce each) packages frozen no-sugar-added pitted cherries, thawed, can be substituted for the canned cherries; drain cherries thoroughly and add enough pineapple juice to make 2 cups. Proceed with recipe as above.
Nutrition Information Per Serving: 246 cal., 30g pro., 12g carbo., 8 g fat, 75 mg chol., 1710 mg sodium.
Food Exchanges: 4 lean meat, 1 fruit.