Cherry Sauce for Ham

“This was our go-to sauce for our ham before we discovered the Spiced Currant Sauce for Ham.” – Calla Ferre

Cherry Sauce for Ham

Course: Main Courses – Pork, Sauces & Gravies


  • 1/3 Cup Brown Sugar
  • 1 1/2 Tablespoons Cornstarch
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Cinnamon
  • 1/2 Cup Water
  • 1 16-Ounce Can Pitted Unsweetened Cherries


  • Combine sugar, cornstarch, salt and cinnamon in saucepan. Stir in water and juice from cherries. Bring to boil. Reduce heat and cook until thick. Stir often.
  • Add cherries and simmer 5 minutes more. Serve hot. Makes 2 1/4 cups.

Recipe – Jean Hansen