You could make this with cranberry sauce, or even a tart raspberry sauce, but I liked it with the Red Currant Syrup I made earlier this year. This was excellent on smoked ham.
1 cup Red Currant Syrup
1 large shallot, peeled
2 tsp Dijon mustard, or to taste
1 Tbsp cider vinegar
Combine all ingredients in a blender and whiz until well blended. Use immediately or store in the refrigerator for up to several days (it improves after sitting for a day or so, as the flavors more fully blend).
Use to glaze ham as it bakes, and/or as a sauce at the table. Bring to room temperature before serving at the table.
Makes about 1 1/2 cups of glaze.