HAM GLAZE:

1 c. guava jelly
2 tbsp. dark brown sugar
1 tbsp. mustard, dry
1/4 c. white wine
1/3 c. pineapple juice
1/4 c. catsup
1/4 tsp. cloves

Cook until sugar, jelly and mustard are dissolved.

SAUCE:

1 c. ham glaze
1 c. cherry pie filling
1/2 c. raisins

Cook together.

Bake ham as directed on can or wrapper. Pour glaze on during the last 15-20 minutes of baking. Slice ham and arrange on platter. Pour hot sauce on ham and serve.