3 pounds cooked boneless ham
4 tablespoons honey, divided use
1 tablespoon stone-ground mustard
1 teaspoon cider vinegar
5 medium onions, halved lengthwise and thinly sliced
3 tablespoons butter
1/2 cup dried tart cherries
1/3 cup cider vinegar
5 medium onions, halved lengthwise and thinly sliced
1/2 teaspoon ground cardamom
1/4 cup almonds, sliced or slivered and toasted

Preheat oven to 325 degrees F. Place ham on rack in shallow baking pan and roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F, about 15-18 minutes per pound.

In a small bowl, combine 2 tablespoons honey, 1 teaspoon cider vinegar and mustard. Brush ham with glaze during the last 5 minutes of baking.

Saut?onions over medium heat in a Dutch oven in butter for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Serve ham slices with onion mixture.

Makes 10 servings.