Festive Baked Ham with Cherry-Almond Sauce

6-8 lb ham	1 C honey
1 C brown sugar, firmly packed

Place the ham in a shallow pan.
Combine the brown sugar and honey, spoon over ham
Bake according to directions on the ham, basting accasionally with the drippings.
Serve with the sauce below.

Cherry-Almond Sauce

1 1/2 C water	1 jar (1 lb) whole maraschino cherries
1/2 C cider vinegar	2 T cornstarch
1 C firmly packed brown sugar	2 T butter or margarine
2 tsp mixed pickling spice	1 pkg (5 oz) slivered almonds
1/8 tsp anise seeds (optional)

Combine water, finegar, borown sugar, and spices in a medium saucepan. Heat to boiling and boil rapidly for 10 min, or until the syrup measured about 1 C. Set aside.
Drain syrup from cherries into 1 C measure. Add water, if needed, to 1 C. Blend 1-2 T of the liquid into the cornstarch until smooth in a saucepan. Gradually stir in the remaining syrup, then pour in the brown sugar syrup, straining to remove the spices.
Cook, stirring constantly, until the sauce thickens and boil for 3 minutes.
Stir in the butter.
Stuff an almond into each cherry and stir into the hot sauce. Heat to just boiling. Makes 2 cups of sauce.
Serve separately on the side. Refrigerate the left over.