Cherry-Glazed Ham with Fresh Basil

Using a sharp knife, score the top and sides of the ham in diagonal or crisscross cuts, about 1/4 inch deep and 1 inch apart. Set aside.

In a small saucepan, bring vinegar to a boil. Reduce heat and simmer, uncovered, until vinegar is reduced to 2/3 cup. Remove from heat and stir in 1/2 cup snipped basil. Let stand for 5 minutes. Strain out basil and discard. Add jam to vinegar. Cook and stir over medium heat for about 5 minutes or until mixture is slightly thickened and reduced to 2 cups. Divide mixture in half and set aside.

Place ham, with the flat side of exposed meat facedown, on a rack in a shallow roasting pan. Add 2 cups of water to the bottom of the pan. Brush the top and sides of the ham with about 1/3 cup of the glaze. Cover ham and pan completely with foil.

Position a rack in the lower third of the oven. Bake the ham at 325° for 1-3/4 to 2-1/4 hours or until an instant-read thermometer inserted into the thickest part of the ham (don't touch the bone) registers 125°. Increase oven temperature to 400°. Uncover and brush ham with 1/3 cup of the remaining glaze. Bake for 15 to 20 minutes more or until ham reaches an internal temperature of 140°, brushing once with some of the remaining glaze after about 10 minutes.

Tent ham loosely with foil and let rest 20 minutes before serving. Meanwhile, stir the 1 tablespoon of basil into the remaining half of the cherry mixture; pass as a sauce. If you like, garnish the ham with fresh basil leaves.