If you're making the fruit salad with the maraschino cherries, SAVE the juice from the jars and pour it over the ham while it's roasting. If you're making the ham.
You'll get a nice, sweet flavor to the rind (is that what you call the outside of a ham?). AND it will keep you from chugging the juice straight from the jar. Which, when nobody's looking, is what I do.
Hell, you can do the same thing with the pineapple juice, too. Cherries and pineapples are a great combo, and I remember my grandmother laboriously pinning pineapple slices, with maraschino cherries in the middle, on the Easter ham with toothpicks. Like a mosaic, only with spikes. I'm too lazy for that. I'm doing the juice. It was pretty, though.
Just a thought. Off to make the strata.
