Ham with Spiced Cherry Sauce

This ham gets baked in a glossy cherry sauce that’s equal parts sweet, spiced, and tangy. Dark sweet cherries, their syrup, and a splash of rose wine create a fruit-forward glaze that clings to thin slices of cooked ham as they warm in the oven for 45 minutes.

The sauce comes together on the stovetop first. Cherry syrup thickened with cornstarch, sugar, and white vinegar gives you a base that’s sweet but not cloying. The vinegar is what keeps it balanced, adding a sharp edge that prevents the sauce from tasting like cherry pie filling.

Cinnamon, nutmeg, and allspice go in small amounts, just ⅛ teaspoon each. They’re there to add warmth and complexity without overpowering the cherries. You should taste fruit first, then the spices lingering in the background.

Rose wine stirred in at the end adds a floral, slightly fruity note that pairs naturally with both the cherries and the salty ham. It’s a more delicate choice than red wine and won’t turn the sauce murky.

Pro Tips

• Cook the sauce on the stovetop until it’s thick and glossy before pouring over the ham. A thin sauce won’t coat the slices properly during baking.
• Arrange the ham slices overlapping in the baking dish so the sauce pools between them and flavors every piece.
• Stir the cornstarch constantly as the sauce thickens to prevent lumps from forming.
• Let the ham rest for 5 minutes after baking so the sauce sets slightly and doesn’t run off the plate.

Variations

• Use port wine instead of rose for a deeper, richer sauce.
• Swap dark cherries for tart cherries and reduce the sugar for a less sweet, more complex glaze.
• Add a tablespoon of whole grain mustard to the sauce for a sweet-and-savory contrast.