Cherry Sauce with Ham

1 (5-pound) canned ham
1 (10-ounce) jar quava or apple jelly
1 tablespoon prepared mustard
1/2 cup pineapple juice
2 cups dry white wine
1 (1-pound 5-ounce) can cherry pie filling
1/2 cup white raisins

[Following standard cookbook instructions, put ham in oven to bake. About 45 minutes before the ham is done, prepare the glazing sauce as follows:] In a medium saucepan, combine jelly and mustard; stir in pineapple juice and wine. Cook and stir until boiling. Simmer 2 to 3 minutes. About 30 minutes before the ham is done, remove it from the oven and score fat into diamonds. Pour 1/3 of the glaze over the ham and return it to the oven. Spoon on remaining glaze at two 10-minute intervals.

In another saucepan, heat cherry pie filling and raisins to boiling, stirring occasionally. Remove ham to serving platter. Add pan juices and glaze to cherry sauce; bring to boiling. Spoon some of the cherry sauce over ham on platter; pass remaining sauce.

Makes 3 cups.

(from Peg U.)