PLUM GLAZE FOR HAM RECIPES

SWEET-HOT PLUM-GLAZED HAM RECIPE | SOUTHERN LIVING

Sweet-Hot Plum-Glazed Ham Recipe | Southern Living image

If you're looking for a new glaze for your Easter ham, give this sweet and spicy recipe a try. Garnish your ham with tropical fruits like pineapple and kiwi to complete the plate.

Provided by Southern Living

Total Time 3 hours 53 minutes

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

1 cup plum preserves
1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon yellow mustard
1 tablespoon honey
2 teaspoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
1 (7-lb.) smoked fully cooked, bone-in ham
Garnishes: pineapple, kiwifruit, green onions, black sesame seeds

Steps:

Stir together first 7 ingredients in a saucepan over medium-high heat; bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until preserves are melted and mixture is blended. Pour half of plum preserve mixture into a microwave-safe bowl.
Trim excess fat on ham to 1/8-inch thickness. If desired, make long, shallow cuts (about 1/16-inch deep) over entire ham, forming diamond patterns. Place ham on a wire rack in an aluminum foil-lined roasting pan. Brush ham with a portion of plum preserve mixture in saucepan.
Bake ham, uncovered, at 350° on lower oven rack 1 hour and 30 minutes, basting with remaining plum preserve mixture in saucepan every 30 minutes. Loosely cover with aluminum foil, and bake 1 hour and 45 minutes or until a meat thermometer inserted into the thickest portion registers 140°, basting every 30 minutes. Let ham stand 15 minutes before slicing. Garnish, if desired.
Microwave plum preserve mixture in bowl at HIGH 1 minute or until thoroughly heated. Serve ham with warm mixture.

PLUM GLAZE FOR BAKED HAM RECIPE - NYT COOKING

Plum Glaze for Baked Ham Recipe - NYT Cooking image

Provided by Julia Moskin

Total Time 15 minutes

Yield Enough for one 8- to 12-pound ham

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1/4 cup chopped shallots
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt
1 cup chicken stock or water
1/2 cup coarsely chopped dried plums (prunes)
1 tablespoon Dijon mustard
1 tablespoon cider vinegar, or red or white wine vinegar

Steps:

In a small saucepan with a lid, melt butter over medium heat until it foams. Add shallots, thyme and pinch of salt. Cook, stirring, until shallots are soft and fragrant but not brown, 3 minutes. Add stock and plums; bring to boil. Turn off heat, cover, and let stand 10 minutes to plums soften.
Pour into a food processor, add mustard and vinegar, and process until smooth.

Nutrition Facts : @context http//schema.org, Calories 135, UnsaturatedFatContent 3 grams, CarbohydrateContent 13 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 4 grams, SodiumContent 474 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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