An genuine Japanese recipe served as the basis for this simple scallop soup. Purchase dashi powder online or in a Japanese grocery store.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons water
- ¼ cup white vinegar
- 2 tablespoons light corn syrup
- 1 (12 ounce) jar cherry preserves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Stir together water, vinegar, corn syrup, preserves, cinnamon, cloves, and nutmeg in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
- Brush 1/4 to 1/3 cup of this glaze over your ham about 30 minutes before it is finished baking. Stir any ham drippings into the remaining glaze and serve alongside the sliced ham.
Reviews
Absolutely delicious- a permanent addition to our ham dishes.
We do not have ham without this sauce. Really easy and a breeze to clean up. I usually prepare it before putting the ham in the oven, bring to a boil and allow to cool down on the stove. Then heat it up just before taking the ham out of the oven. The flavors seem to blend better this way.
I used apple cider vinegar instead of white and honey instead of corn syrup. I also, almost tripled the spices. I couldn’t find my cloves so I ended up using allspice and a half teaspoon of cardamom. Definitely making again.
Awesome added a honey crisp apple after it is simmered
I was very surprised how much I enjoyed this, it was one of my students recipe choices. Thanks for sharing.
I didn’t have white vinegar on hand so substituted red wine instead. Delicious!
Cherries are my favorite fruit preserves are even better. So when I saw this glaze I had to try it. I followed the recipe exactly and it was delicious! I would do as one reviewer said and reduce the vinegar by half next time. For me, it was too prominent. Also, I will simmer it a little longer to thicken it a bit. Overall an excellent recipe that I will definitely be making again.
An excellent glaze. Made this to bring to my son’s and everyone raved. I would never have thought of cherries but will use this glaze again. The ham was moist and tender – lovely flavour to it. Added a touch of grenadine to the sauce near the end. WOW!
It actually makes an even better sauce than a glaze, especially if you’re drinking red wine!
Delicious. Made it for thanksgiving and everybody loved it. Great glaze
I don’t like giving bad reviews, but I made it exactly according to the recipe. The ground cloves ruined the taste. It was completely inedible. I will make it again, but this time, I will leave out the spices.
Something a little different from the usual pineapple glaze. The sweet cherries are a great compliment to the salty ham.
no changes to recipe took to thanksgiving and everyone loved the change even tasts good when cold on leftover ham , will make again
Thought this was great. I did make it using one of the foil cooking bags in the oven but it came out so moist and tasty. Will definitely make it again.
This was the best ham I ever had
Made this last night for a group. So easy and rave reviews.Cut ham slices in 1/2 ,layered in lg. crock pot,put about 1 1/2 cups glaze in and cooked on low 5 hrs. I did baste it maybe 3 times , with juice in pot,to keep ham moist and distribute flavor.Took remaining sauce and popped in microwave, minute or so when ready to serve, and set on side for those that might want more.1/2 slice of ham and no sauce left. Fed 16 people and all full.Thank you once again,All Recipes for making me look good.
I glazed a pork loin instead of a ham. Turned out fantastic but next time i’ll be sure to let it simmer a bit longer to build a thicker consistency.
I didn’t have corn syrup and it worked out just fine. I used all 13 oz of the bottle of preserves that I had. I didn’t mix the left over glaze w/ the drippings. I served the left over glaze on the side. Was a hit with all of our relatives.
This is my go to glaze for our Christmas ham. My only change is I strain the cherries through a siv before mixing in other ingredients. We like this glaze smooth & not chunky.
I made this glaze for Easter dinner. I shop at an Amish grocery store on occasion, and I purchase small jars of fruit spread when I go. I used the 6oz jar and followed the recipe as written with one exception. In place of the regular vinegar, I used balsamic. Also, I rehydrated some dried cherries. The liquid from this I used for my water. Since it was just the two of us, I had more than enough glaze for my small ham that I made, but my better half was caught eating it out of the pan!! I served some on top of the ham slices. It was SO good!!
good