1 (8 to 10 lb.) cooked ham
2 (10 oz.) jars apple jelly
2 tbsp. prepared mustard
2/3 c. unsweetened pineapple juice
1/4 c. dry white wine
2 (21 oz.) cans cherry pie filing
1 c. light raisins

Place ham, fat side up, on rack in shallow pan and bake at 325 degrees. It takes about 2 3/4 hours for a 10 pound ham. Thirty minutes before end of baking time, remove ham from oven and score fat in a diamond pattern. In a medium saucepan, combine jelly and mustard. Stir in pineapple juice and wine, bring to a boil stirring constantly, and simmer 2 to 3 minutes. Pour 1/3 of the glaze over ham and continue baking for 10 minutes. Repeat this step twice at 10- minute intervals. In a saucepan, heat cherry pie filling and raisins to boiling, stirring occasionally. Remove ham to serving platter. Add glaze from baking pan to cherry sauce and bring to a boil. Spoon some sauce over ham and serve remainder in a bowl. Serves 25.