Cherry Dijon-Glazed Ham

Directions

1. 1
   Drain cherries, reserving syrup.
2. 2
   Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
3. 3
   Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
4. 4
   Remove 1/3 cup of the sauce; reserve for later use.
5. 5
   Stir cherries into remaining sauce; cover.
6. 6
   Refrigerate until ready to use.
7. 7
   Brush ham with remaining 1/4 cup mustard.
8. 8
   Bake ham as directed on package (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
9. 9
   Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
10. 10
    Carve ham.
11. 11
    Serve ham slices topped with the warm cherry sauce.