Baked Ham Cherry-Sherry

• 1 (1 lb.) can pitted black cherries
• 2 oranges
• 1 lemon
• 1 tsp. ginger
• 1 c. dark brown sugar, packed
• 1 c. California dry sherry
• 1 canned ham (about 6 lb.)
• 1/4 c. California brandy

1. Drain juice from cherries into saucepan.
2. Blend with pulp and juice of oranges and lemon, ginger, brown sugar and sherry.
3. Simmer until sugar dissolves.
4. Place ham in baking pan; pour on warm sauce.
5. Bake, uncovered, in a slow oven (300u0b0) for 25 minutes per pound.
6. Baste with sauce every 15 to 20 minutes.
7. About 15 minutes before ham is done, pour brandy over the ham.
8. At end of cooking period, pour pan juices into saucepan and bring to boiling.
9. Add cherries; simmer 5 minutes.
10. Slice ham and serve with sauce.

black cherries, oranges, lemon, ginger, brown sugar, california dry sherry, ham, california brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230962 (may not work)