Recipe: Easter Ham or Pork chops with Cherries

Easter Ham or Pork Chops with Cherries 

1 3-pound cooked ham or 8 pork chops     1/4 teaspoon cinnamon
1 can sour cherries, drained                        1/2 lemon, thinly sliced
1 tablespoon cornstarch                              2 tablespoons honey
1 tablespoon butter, melted

Blend cornstarch into cherry juice. Combine with remaining ingredients and cook over low heat, stirring, until clear and thick. Pour over cooked ham slices or cooked pork chops. another method of cooking would be to spoon the sauce over ham or unbaked pork chops and bake in a 350-degree over until meat is done.

Up a Country Lane Cookbook by Evelyn Birkby