Ingredients

3 pound cooked boneless ham
4 tablespoons honey, divided
1 tablespoon stone-ground mustard
1 teaspoon plus 1/3 cup cider vinegar, divided
5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
3 tablespoons butter
1/2 cup dried tart cherries
1/2 teaspoon ground cardamom
1/4 cup almonds, sliced or slivered and toasted

Directions

Heat oven to 325 degrees. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour, or until a meat thermometer registers 140 degrees (about 15 to 18 minutes per pound).

Meanwhile, for glaze, combine 2 tablespoons honey, 1 tablespoon mustard and 1 teaspoon cider vinegar in a small bowl. Brush ham with glaze during the last 5 minutes of baking.

To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham and serve with onion mixture. Serves 10.