1 (14 pound) boneless smoked ham
1 medium-size fresh pineapple, peeled and cored and cut into rings
One small jar marinated cherries
1 pound brown sugar
1 pound box cornstarch
46-ounce can pineapple juice

Preheat oven to 350 degrees F.

Place ham on rack over pan containing 1 inch of water. Bake ham, fatty side up, at 350 degrees F for 2 hours. (Water will catch ham juices. Add more water during cooking as it evaporates; dont let pan run dry.)

Meanwhile, in medium saucepan, combine pineapple juice, cherries and enough brown sugar so you can taste tartness of pineapple but also sweetness of sugar. Thicken by stirring in cornstarch; heat until boiling, then simmer about 30 minutes.

After 2 hours, remove ham from oven and arrange pineapple on top. Carefully pour thickened juice mixture over ham. Return to oven for 30 minutes, repeatedly basting with sauce from pan. Remove glazed ham and pour sauce back into saucepan. Heat and correct consistency of sauce with more cornstarch, as needed.

Serve ham sliced with sauce.

Makes about 30 servings.