Cherry Ham

1 boneless fully cooked ham (3 to 4 pounds)
1/2 cup apple jelly
2 teaspoons prepared mustard
2/3 cup ginger ale, divided
1 can (21 ounces) cherry pie filling
2 tablespoons cornstarch

Score surface of ham, making diamond shapes 1/2 in. deep. In a small bowl, combine the jelly, mustard and 1 tablespoon ginger ale; rub over scored surface of ham.

Cut ham in half; place in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 140° and ham is heated through. Baste with cooking juices toward end of cooking time.

For sauce, place pie filling in a saucepan. Combine cornstarch and remaining ginger ale; stir into pie filling until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over ham. Makes 10-12 servings.