Holiday Ham And Cherry Sauce - cooking recipe

Ingredients

5 lbs fully cooked boneless ham
whole cloves
parsley sprig
Cherry Sauce
32 ounces red tart pitted cherries in juice, undrained (16oz each)
2/3 - 3/4 cup unsweetened pineapple juice (of the can)
4 teaspoons lemon juice
1/4 cup cornstarch
7 1/4 - 10 3/4 teaspoons Equal sugar substitute, for recipes or 24 -36 teaspoons Equal sugar substitute
artificial sweetener (24-36 packets) or 1 -1 1/2 cup Equal Spoonful
red food coloring (optional)

Preparation

Place ham in roasting pan; stud with cloves. Roast ham at 325\u00b0F until.
thermometer inserted in center of ham register 160\u00b0F, about 1-1/2 hours.
Slice ham and arrange on platter with bowl of Cherry Sauce in the center.
Garnish with parsley.
Cherry Sauce:.
Drain cherries, reserving juice in 2-cup glass measure; add enough pineapple juice to make 2 cups. Pour juice mixture and lemon juice into medium saucepan; whisk in cornstarch until smooth. Heat to boiling, whisking constantly; boil until thickened, whisking constantly, about 1 minute. Add cherries to saucepan; cook over medium heat until hot throughout, 3 to 4 minutes. Stir in Equal(R) and food coloring. Makes about 4-2/3 cups.
TIP: 2 packages (16-ounces each) frozen no-sugar-added pitted cherries,.
thawed, can be substituted for the canned cherries; drain cherries.
thoroughly and add enough pineapple juice to make 2 cups. Proceed with.
recipe as above.