Blend sorrel and peppers into small bits and add it to saucepan with ginger, cloves, salt, 3 cups water, sugar and cinnamon.
Boil until sorrel is really soft and liquid has slightly thickened. Mix ¼ cup corn starch with 1/3 cup water
Pour corn starch mixture into sorrel and simmer until it has thickened to your liking
Remove from heat and cool overnight
Cook ham according to package instructions. In the last 15 minutes of cooking, remove the ham from the oven and glaze 3 times, returning to the oven after each glaze
Remove from oven, glaze once more and allow to rest 10-15 minutes before slicing.
