1 10-pound fully cooked whole ham 1 cup Smucker's Cherry Preserves 1/4 cup red wine vinegar 2 tablespoons light corn syrup 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/3 cup toasted slivered almonds 3 tablespoons water
Place ham on a rack in a shallow baking pan. Bake, uncovered, in a 325° F oven about 1-1/2 hours (or until thermometer registers 140° F). Meanwhile, in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices. Cook and stir until boiling. Reduce heat; simmer two minutes. Stir in almonds. Remove from heat. Set aside 3/4 cup of the glaze. About 15 minutes before the ham is done, spoon some of the remaining glaze over the ham, basting occasionally. Remove from oven; place on a heated serving platter. Stir the water into the reserved 3/4-cup glaze; heat and serve along with the ham.
