Recipe: Cherry Sauce and Peach Sauce for Ham

Cherry Sauce and Peach Sauce for Ham
rec.food.cooking/Diane M. Ferrell

If you can slice the ham--either it is boneless or you have a lot left on the shank--bake it with either a cherry or peach sauce. Serve the ham with twice baked potatoes, green beans or corn on the cob, a mixed salad and fresh Vienna bread.

Cherry sauce

1 can bing cherries--about 1 pint
sugar to taste--if needed
1 cup water
1 tbsp cornstarch
1 little butter

Bring the cherries, water, butter and sugar to a boil. Mix the cornstarch with a little water to make a thin paste and add to the cherries. Continue simmering until the liquid is clear and a thin gravy. Pour over the ham slices and bake at 350 for about 1/2 hour.

Peach Sauce

2 pints peaches in water pack or a low sugar syrup
1 stick cinnamon, broken up
1 tbsp whole cloves
1/2 cup firmly packed brown sugar
1 tbsp corn starch
1 tbsp water

Place the peaches, cinnamon, cloves and brown sugar in a heavy pot and bring to a slow boil. Mix together the corn starch and water until smooth and add to the peaches. Continue cooking until the syrup is clear. Pour over the ham slices and bake at 350 degrees for about 1/2 hour.