I kept the cherries from the cherry-port glaze, but lost the port, and added a bit of merlot that I happened to draining that night. Along with the spice of whole ground mustard from the city ham, and a bit of brown sugar to help make the glaze syrupy, I added a good bit of Dr. Pepper to the glaze. At first, it might seem a bit weird to either add soda to your ham, or that I've stuck too many things into a simple glaze, but it turned out great regardless. The mustard kept the ham from turning that predictable salty-sweet flavor, and gave it a bit of bite. The cherry/merlot/Dr. Pepper glaze reduced wonderfully into a thick sticky mess, which stuck to the ham, and began to caramelize in the oven, making it even more delicious. I think the cherries and merlot complimented each other well, and the cherries cut down on the "winey" flavor that might otherwise have overpowered. As for the Dr. Pepper? I just got lucky seeing it somewhere. And it worked out great. Dr. Pepper has an excellent flavor for ham, and it's dark, which looks pretty in the glaze!
Dr. Pepper/Cherry/Merlot-Glazed City Ham
1 Hickory-Smoked, Cooked, Non-Spiral Cut Ham
1/4 cup Whole Grain Mustard (i used grey poupon country dijon)
1/2 cup Cherry Preserves
1/2 cup Merlot
1 cup Dr. Pepper
1/2 Cup + 2 Tbsp Brown Sugar
Begin several hours in advance, by putting the ham (still shrink wrapped) in a bucket and covered with hot water and let sit for an hour or so. Replace the hot water when warm, and let sit for another few hours. This is to raise the internal temp of the ham and reduce cooking time later without drying the ham out.
Oven to 250 F
When the ham is uniformly warm (use your temperature probe: ~ 70F - 80F or so), remove from water and plastic. Rinse ham and discard the pad covering the bone. Make thin cuts on the ham fat in the pattern of a diamond. This helps the ham stay flat while cooking, instead of curling up, and makes for easy removal of the fat later on when it's glazed.
Put the warm ham in an oven bag, and stick your temperature probe into the center of the ham but not touching the bone. Place the hame on a baking tray cut side down. Bake until the internal temperature of the ham is about 115 F.
While the ham is cooking, mix the cherry preserves, merlot, and Dr. Pepper in a blender and blend until the cherries are not chunky. Be carefull as the Dr. Pepper will foam up when blended. Put the mixture in a small sauce pot, add 2 Tbsp brown sugar, and stir over medium-low heat until reduced at least by half, or until syrupy.
Take the ham out of the oven (about 1-2 hours later), remove from bag, and place on a baking pan, or roasting pan cut side down. Remove the fat diamonds and excess fat from the ham. Brush or spread the mustard on the ham, and then rub (careful 'cause it's hot) the 1/2 cup brown sugar over the ham and mustard.
Increase oven to 300 F
Give the ham, a good basting with the glaze and return to the oven. baste periodically until the internal ham temperature reaches 130 F, and the glaze begins to caramelize.