1 (12 pound) smoked ham (approximate size)
3/4 large bottle Worcestershire sauce
1/2 large bottle Mogen David Concord grape wine
1/2 small bottle Tabasco sauce (optional)
2 boxes light brown sugar, divided
1 large can sliced pineapple
1 can sour pitted cherries

Preheat oven to 300 degrees F.

Place ham in roaster. Add water to cover 1 1/2 inches of the bottom of roaster. Add Worcestershire sauce, wine and optional Tabasco. With wooden picks, secure pineapple slices on ham. Pour cherries over the top. Using 1/2 of one box of brown sugar, pack ham and lightly spoon some juice over ham. Cover tightly. During baking, pack with brown sugar and baste 3 more times. Bake 20 minutes per pound.