1 (5 to 7 pound) fully cooked ham
1 (21 ounce) can cherry pie filling
1 cup orange marmalade
1/4 cup sherry
1/4 cup orange juice

Bake ham. Thirty minutes before end of baking time, remove from oven. Pour drippings from pan. Score fat surface lightly in uniform diamond pattern. Strain pie filling; set cherries aside.

Stir together syrup from pie filling, marmalade, sherry and orange juice. Pour syrup mixture over ham. Continue baking 30 minutes longer or until ham is done, basting frequently with glaze. Garnish ham with reserved cherries.

Makes about 2 1/2 cups.