Brush 4 Tbsp mustard over ham. Bake according to label directions.

 

Drain cherries, reserving syrup. Blend cherry syrup, wine, brown sugar, remaining mustard, cornstarch and orange juice concentrate in small pan. Cook over medium-high heat, stirring constantly until mixture thickens and begins to boil.

 

Reserve 1/3 cup of sauce to use as glaze. Add cherries to remaining sauce; keep warm. Spoon reserved sauce over ham during last 30 minutes of cooking time.

 

Serve ham with cherry sauce.