I often make my cherry ham for church breakfasts. It’s such a favorite that I’ve even served it at Easter dinners and at a friend’s wedding brunch.
—CAROL LEE JONES TAYLORS, SC
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 10-12 SERVINGS
1 boneless fully cooked ham (3 to 4 pounds)
1/2 cup apple jelly
2 teaspoons prepared mustard
2/3 cup ginger ale, divided
1 can (21 ounces) cherry pie filling
2 tablespoons cornstarch
1. Score the surface of ham, making diamond shapes 1/2 in. deep. In a small bowl, combine jelly, mustard and 1 tablespoon ginger ale; rub over the scored surface of ham. Cut ham in half; place in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 140°, basting with cooking juices near the end of cooking time.
2. For sauce, place pie filling in a saucepan. Combine cornstarch and the remaining ginger ale; stir into pie filling until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over ham.