16 oz. can or jar dark sweet cherries
4 tsp. cornstarch
1/2 c. sugar
2 tbsp. white vinegar
2 tbsp. water
1/8 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 c. rose wine

Drain cherries; reserve syrup. Combine syrup in sauce pan with cornstarch, sugar, vinegar until thick and clear. Add wine and the rest of the dry ingredients during last 1/2 hour of baking time. Serve remaining sauce as an accompaniment to ham.