17-9 pound fully cooked spiral sliced bone-in ham (discard packet)
For the Glaze:
1/2cupbrown sugar, packed
1tablespooncornstarch
1/2teaspoonground mustard
1cupcherry juice, or cranberry juice
For the Cherry Sauce:
215 ounce can pitted tart red cherries
1 1/2cupssugar
4tablespoonscornstarch
1/2teaspooncinnamon
1lemon, sliced
Instructions
For the Ham:
Place ham flat side down in a rimmed baking dish and cover tightly with foil. Bake at 325 for 1 1/2 hours (meanwhile, prepare the glaze and cherry sauce). Remove the foil and brush all over with the glaze. Place back in the oven for 20-30 more minutes, adding another layer of glaze every 10 minutes, until it reaches an internal temperature of 140 degrees and glazed to your liking. Remove from oven and cover with foil to keep warm.
For the Glaze:
In a small saucepan, mix sugar, cornstarch, and mustard together. Add the juice and bring to a boil over medium-high heat. Cook and stir until it starts to thicken (about 2-3 minutes).
For the Cherry Sauce:
Mix together the sugar, cinnamon, and cornstarch in a sauce pan. Drain the juice from the cherries into the pan and cook over medium-high heat, stirring constantly until thickened. Add the cherries and sliced lemons, reduce heat to low and allow to simmer for 15 minutes. Serve over ham.