Ham With Black Cherry Sauce

Over a low flame, blend syrup from can of cherries, peel and juice of oranges and lemon, ginger, brown sugar and sherry.

Score the ham and pour the syrup over it. Insert a meat thermometer in the fleshiest part of the ham and roast uncovered at 300 degrees F until the internal temperature reaches 150 degrees F, basting with the drippings about every 20 minutes.

Approximately 15 minutes before the ham is fully cooked, pour the Calvados over it and baste 2 or 3 times. When ready, take ham out of the oven and transfer it to a platter to cool at least 10 minutes before carving.

Pour pan juices into a saucepan and bring to a boil. Add cherries and simmer for 5 minutes. Carve ham into thin slices and serve with cherry sauce on the side.