1 medium-size fresh pineapple, peeled and cored and cut into rings
1 small jar marinated cherries
1 pound brown sugar
1 pound box cornstarch
1 (46-ounce) can pineapple juice
Heat oven to 350 degrees F.
Place ham on rack over pan containing 1 inch of water. Bake ham, fatty side
up, for 2 hours. (Water will catch ham juices. Add more water during cooking
as it evaporates; don't let pan run dry.)
Meanwhile, in medium saucepan, combine pineapple juice, cherries and enough
brown sugar so you can taste “tartness” of pineapple but also sweetness of sugar.
Thicken by stirring in cornstarch; heat until boiling, then simmer about 30
After 2 hours, remove ham from oven and arrange pineapple on top. Carefully
pour thickened juice mixture over ham. Return to oven for 30 minutes, repeatedly
basting with sauce from pan.
Remove glazed ham and pour sauce back into saucepan. Heat and correct consistency
of sauce with more cornstarch, as needed.