1 (2 lbs.) fully cooked ham slice 1 inch thick
2 med. Acorn squash, cut into fourths and remove seeds
1 (8 oz.) can while cranberry sauce
1/3 c. packed brown sugar
1/4 c. orange juice
1/2 tsp. ground cinnamon
Dash ground cloves
3 baking apples, core and halve
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. water
2 tbsp. cornstarch

Combine cranberry sauce, brown sugar, orange juice, ground cinnamon and ground cloves and bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

Slash fat edge of ham. Place slice on rack in large shallow roasting pan. Place squash, skin side up in baking pan around ham. Bake at 350 degrees for 30 minutes. Remove from oven and place apples, skin side down around ham. Spoon cranberry glaze over ham and apples.

Turn squash pieces skin down, sprinkle with salt and 1/4 cup brown sugar. Dot with butter. Continue baking 40 minutes. Remove ham, squash and apples to serving platter. Measure pan juices and add water to make 2 cups. Pour into saucepan. Stir the 2 tablespoons cornstarch into 2 tablespoons water and add to pan juices. Cook and stir until thickened and bubbly. Pass with ham dinner.