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Glazed Ham with Dried Cherry Caramelized Onions
Easter celebrations

Makes 10 servings 3-pound cooked, boneless ham 2 tablespoons honey 1 tablespoon stone-ground mustard 1 teaspoon cider vinegar 5 medium onions, halved lengthwise and thinly-sliced (about 5 cups) 3 tablespoons butter 1/2 cup dried tart cherries 1/3 cup cider vinegar 2 tablespoons honey 1/2 teaspoon ground cardamom 1/4 cup almonds, sliced or slivered and toasted

Heat oven to 325 degrees. Place ham on rack in shallow baking pan. Roast for 45-60 minutes, or until a meat thermometer registers 140 degrees (about 15-18 minutes per pound). Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking. To caramelize onions, cook in a covered Dutch oven in hot butter over medium heat for 12-15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds.