1. Preheat oven to 325°F.
2. For cherry glaze, combine preserves, orange juice, and jalapeño peppers in a small saucepan. Cook and stir over medium-low heat until bubbly. Remove from heat. Place mixture in a food processor and process until smooth. 
3. Place ham, fat side up, on rack in a shallow roasting pan. Brush with some of the glaze. Cover ham loosely with foil. Bake for 1 hour, brushing occasionally with glaze. 
4. Increase oven temperature to 425°F. Remove foil and spoon any remaining glaze over top and sides of ham. Bake 10 minutes more or until thermometer inserted near center, not touching bone, registers 140°F. Transfer ham to cutting board. Loosely cover with foil; let stand 10 minutes. 
5. While ham is roasting, prepare compote. In a large saucepan, combine cherries, tart apple, broth, syrup, and vinegar. Bring to boiling; reduce heat. Boil gently 30 minutes or until reduced to 2 cups. Remove from heat. Place mixture in food processor. Cover and pulse until a thick, saucelike consistency. Stir in chopped sweet apples. 
6. To serve, cut sliced ham from bone. Transfer slices to serving platter. Top with a few spoonfuls of compote and garnish with thyme. Serve remaining compote w.th ham. 
7. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves. 

Each serving contains: 191 calories, 4 g fat, 1 g saturated fat, 0 g trans fat, 65 mg cholesterol, 1,023 mg sodium, 17 g carbohydrates, 1 g fiber, 13 g sugar, 23 g protein. ","Daily values: 1% vitamin A, 5% vitamin C, 1% calcium, 5% iron.