1 cup cherry brandy
2 Tbsp cherry preserves
3 Tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
3 cloves
Simmered it all down in a saucepan, never boiling, stirring constantly. Stopped when it looked on the way to coating the back of the spoon but wasn't quite there yet. Set it aside till the ham was ready for glazing, by which time the glaze had thickened up well on its own. It made a sweetly spiced caramelized crust on the ham, with the extra as sauce. Yay, I cooked a ham! XD
