Cherries Jubilee-Black Pepper Glazed Ham

dee lish ! I have added brown sugar and/or molasses also.

This was THE BEST HAM I have ever made and my guests at Thanksgiving couldn't stop talking about how moist and flavorful it was. I just used a good ole already cooked half ham (Smithfield). The picture they are showing isn't really how it will end up as you have to put the cut side down in the roasting pan. And DO NOT cover the ham. Also, a note about the directions... Once you divide the cherry sauce, you will not use one half of it at once, like the directions make it sound at first. You need to use it to baste throughout the cooking process. The preserves I used had large chunks of cherries in it, so that when I make this next time I will puree so that I don't have to dip into my "serving" sauce to finish the basting process. The lower temp was definitely the way to go and the leftovers stayed moist for days!

I moderated the sauce for a smaller ham and used regular and cherry brandy. The crust was amazing!!!