Baked Ham Cherry-Sherry

(8 to 10 servings)

• 1 (1 lb.) can pitted black cherries
• 2 oranges
• 1 lemon
• 1 tsp. ginger
• 1 cup dark brown sugar (packed)
• 1 cup California sherry (dry)
• 1 canned ham (about 6 lbs.)
• 1/4 cup California brandy

Drain juice from cherries into saucepan. Blend with pulp and juice of oranges and lemon, ginger, brown sugar and Sherry. Simmer until sugar dissolves. Place ham in baking pan; pour warm sauce. Bake uncovered, in slow oven (300) 25 minutes per lb. Baste with sauce every 15 to 20 minutes. About 15 minutes before done, pour Brandy over ham. At end of cooking period, pour pan juices into saucepan and bring to boiling. Add Cherries; simmer 5 minutes. Slice ham and serve with sauce. For first course with this menu I prefer broiled grapefruit, dotted with butter and brown sugar; then the Ham Cherry-Sherry Sauce with shredded carrots baked in a ring with petite green peas in center, and popovers. For dessert, perhaps a fresh fruit cup.