1  5-pound ham 
1  10-ounce jar apple jelly, or guava jelly
1  T prepared mustard 
1/3 cup pineapple juice
2  T dry white wine { optional }
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1  can cherry pie filling
1/2 cup white raisins
Place ham, fat side up on rack in shallow pan. Do not cover or add water. Score ham fat in diamonds { 2 ~ inches wide & ¼ ~ inch deep }. Heat in oven { 325° } for the time indicated on the label { about 1½ hours for a 5-pound ham }. 
Meanwhile; in medium saucepan, combine jelly and mustard; stir in pineapple juice and wine. Cook and stir to boiling; simmer 2 to 3 minutes. Half and hour before end of heating time, pour 1/3 of glaze over ham and return ham to oven. Spoon on remaining glaze at two 10 minutes intervals.
In medium sauce pan, heat cherry pie filling and raisins to boiling, stirring occasionally. Remove ham from baking pan onto a serving platter. 
Add glaze from baking pan to cherry sauce. Bring to boiling. Spoon some sauce over ham on platter; put remaining sauce into a serving dish to pass around.
Other Ham Toppings;
Tangy Mustard Glaze
½ cup packed brown sugar
½ tsp dry mustard
2 T apple juice
Whole Cloves
Mix brown sugar, dry mustard, and apple juice. The last 30 minutes of cooking time, spoon fat from pan. Stud ham with cloves. Spoon glaze over ham. Continue baking; baste with glaze every 10 minutes.
 Orange Glaze
¼ cup butter or margarine
¼ cup packed brown sugar
¼ cup orange juice { or you can substitute pineapple juice, grape juice, or fruit juice }
In small sauce pan, melt butter. Stir in brown sugar and juice. Heat to a boil, simmer 2 to 3 minutes. Remove from heat and set aside. The Last 30 minutes of cooking time, spoon glaze over ham at three 10 minutes intervals.