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Ham with Cherry Sauce

1/2 Fully cooked bone-in ham (6 to 7 pounds)
1 Jar (12 oz.) cherry preserves
1/4 c Cider or red wine vinegar
2 tb Light corn syrup
1/4 ts Each ground cloves, cinnamon and nutmeg
3 tb Slivered almonds


Place ham on a rack in a shallow roasting pan. If desired, remove skin from ham and score the surface with shallow diagonal cuts, making diamond shapes. Bake, uncovered, at 325F for 1 1/2 to 2 hours or until a meat thermometer reads 140F. In a saucepan, combine the preserves, vinegar, corn syrup, cloves, cinnamon and nutmeg. Bring to a boil, stirring often. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; stir in almonds. Serve with the ham.


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