Cranberry-Orange Glazed Ham

Slice skin from ham.

Score fat on ham in a diamond design and stud with cloves.

Place ham, fat side up, on rack in a shallow roasting pan.

Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325° for 3 to 3 1/2 hours.

Combine 1/2 cup sugar, cranberry juice, honey, cider vinegar, flour, mustard and butter in a saucepan, mixing well.

Bring to a boil and cook 1 minute.

Coat exposed portion of ham with remaining sugar. Place orange slices on ham, securing in centers with wooden picks; leave tips of picks exposed.

Place cherry half on each pick.

Pour hot cranberry mixture over ham; bake an additional 1 hour or until thermometer registers 140°, basting ham with pan juices twice. Yield:

25 to 30 servings.