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Source: Recipe courtesy of the National Pork Board
3 pounds cooked boneless ham
4 tablespoons honey, divided use
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
5 medium onions, halved lengthwise and thinly sliced
1/2 teaspoon ground cardamom
1/4 cup almonds, sliced or slivered and toasted
Heat oven to 325 degrees F. Place ham on rack in shallow baking pan and roast
45 minutes to 1 hour or until a meat thermometer registers 140 degrees F, about
15-18 minutes per pound.
In a small bowl, combine 2 tablespoons honey, 1 teaspoon cider vinegar and mustard.
Brush ham with glaze during the last 5 minutes of baking.
Saut� onions over medium heat in a Dutch oven in butter for 12 to 15 minutes
or until onions are just tender, stirring occasionally. Stir in dried cherries,
1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer,
uncovered, for 5 minutes. Stir in toasted almonds. Serve ham slices with onion
mixture.
Makes 10 servings.
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