1 1/2 cups sour-cherry preserves
1/2 cup chopped shallots
2 tablespoons Dijon mustard
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons fresh thyme leaves
1 teaspoon crushed dried red pepper
Combine all ingredients in a food processor and pulse until smooth. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.
Yield: 1? cups, enough for a whole ham.