1 C. Brown Sugar
1/2 C. maple syrup
1 TBS. Pineapple Balsamic Vinegar
1/4 C. Dijon Mustard
6 oz. jar maraschino cherries, quartered
1 TBS. cornstarch
20 oz. can crushed pineapple in juice, drained
1/4 C. Kentucky Bourbon (Old Grandad)

Mix sugar, syrup, mustard and pineapple in sauce pan. Cook until dissolved.
Dissolve cornstarch in bourbon, add to pan and allow to boil for 10 minutes on LOW heat, uncovered.
Remove from heat, add chopped maraschino cherries.
Glaze can be kept warm and served as a side or glaze a ham during last half hour of baking.