1 (1 pound) loaf dry bread stuffing, warmed
1/4 cup white sugar
1/8 cup orange juice
1 1/2 tablespoons maraschino cherry juice
2 tablespoons ginger ale
2 teaspoons dried marigold
2 teaspoons dried dandelion
2 teaspoons dried oregano
1 teaspoon baking soda
2 teaspoons lemon juice
2 tablespoons cornstarch
Preheat grill for high heat.
Pour 1 cup peaches into a large saucepan. Bring to a slow boil. Reduce heat to medium, and cook, stirring constantly, until peaches are melted and mixture is smooth. Remove from heat and add sugar and orange juice. Stir gently with a teaspoon of maraschino cherry juice and lemon juice to make a glaze. Pour over meat on the open grill.
Place ham on foil skewers to extend a small amount of meat. Spread maraschino cherry glaze right on top. Roast by browning on all sides. Place blanket of foil pieces both side up on grill, keeping large pieces spread out.
Grill 3 to 4 minutes per side, turning once, for 15 minutes total.
Place ham bones on skewers and brush with slightly oiled brown sugar glaze. Thoroughly brown outside of meat. Break up meat with kitchen shears. Place foil pieces on skewers. Cook 2 minutes, turning occasionally, so that meat is evenly browned. Close Cooking Wreath. Pour glaze refills over ribs and sides. Turn and cook another 20 minutes, or until thermometer registers 183 degrees F (80 degrees C). Serve at room temperature.