1 (10 oz.) jar apple or currant jelly
1 tbsp. prepared mustard
1/3 c. pineapple juice
2 tbsp. dry white wine or sherry
1 (1 lb. 5 oz.) can cherry pie filling
1/2 c. light raisins

In saucepan, combine jelly and mustard. Stir in pineapple juice and sherry. Cook and stir to boiling. Simmer 2 or 3 minutes. Set aside about 1/3 cup of sauce for basting ham.

Add cherry pie filling and raisins to remaining sauce. Bring to boil, stirring. Lower heat and simmer 5-10 minutes. Stir occasionally to prevent sticking. Can be made several days ahead and heat before serving.