Served as main course. Non-vegetarian dish. Speciality: Easter Ham Recipes

3 pounds cooked boneless Ham

4 Tablespoons Honey, divided use

1 Tablespoon stone-ground Mustard

1 teaspoon Cider Vinegar

5 medium Onions, halved lengthwise and thinly sliced

3 Tablespoons Butter

1/2 cup dried Tart Cherries

1/3 cup Cider Vinegar

5 medium Onions, halved lengthwise and thinly sliced

1/2 teaspoon ground Cardamom

1/4 cup Almonds, sliced or slivered and toasted

Preheat oven to 325°F. Place ham on rack in shallow baking pan and roast 45 minutes to 1 hour or until a meat thermometer registers 140°F. about 15-18 minutes per pound. In a small bowl, combine honey, vinegar and 1 mustard. Brush ham with glaze during the last 5 minutes of baking. Sauté onions over medium heat in a dutch oven in butter for 12 to 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. Serve ham slices with onion mixture.

Serves: 10

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