Cherry Dijon-Glazed Ham

• 1 (16 ounce) can pitted dark sweet cherries in syrup, undrained
• 1/2 cup red wine
• 1/4 cup dark brown sugar, firmly packed
• 6 tablespoons Grey Poupon Dijon Mustard, divided
• 4 teaspoons cornstarch
• 1 tablespoon frozen orange juice concentrate, thawed
• 1 (3 lb) fully cooked boneless smoked ham

1. Drain cherries, reserving syrup.
2. Combine the cherry syrup, wine, sugar, 2 tablespoons of the mustard, the cornstarch and juice concentrate in small saucepan.
3. Cook on medium-high heat until mixture thickens and starts to boil, stirring constantly.
4. Remove 1/3 cup of the sauce; reserve for later use.
5. Stir cherries into remaining sauce; cover.
6. Refrigerate until ready to use.
7. Brush ham with remaining 1/4 cup mustard.
8. Bake ham as directed on package (I think it says 20 minutes per pound), brushing occasionally with the reserved 1/3 cup sauce for the last 30 minute of the baking time.
9. Meanwhile, cook cherry sauce on medium-low heat until heated through, stirring occasionally.
10. Carve ham.
11. Serve ham slices topped with the warm cherry sauce.

sweet cherries, red wine, brown sugar, cornstarch, orange juice concentrate, ham

Taken from www.food.com/recipe/cherry-dijon-glazed-ham-175968 (may not work)