Ham is such a versatile meat. You can bake it, slice it and serve it with side dishes for a delicious meal for the family. You can slice it thin to pile high on bread or rolls for a satisfying sandwich. You can even cut it into cubes and incorporate it into a breakfast casserole or a creamy soup.
Baked ham is often covered with pineapple rings, studded with whole cloves and glazed with a brown sugar and pineapple juice glaze. But, here’s a different baked ham recipe to try – Plum-Glazed Ham. This sweet yet slightly tangy glaze adds an unexpected flavor to the ham. This recipe also features an orange juice-based glaze that is drizzled over the plums for another layer of flavor, which really brings everything together. Use the Mix-Stir to whisk together the ingredients for both glazes.
Arrange the ham slices and plums on a large platter and spoon any glaze left in the pan over both. There will be lots of oohs and aahs when you place this beauty on the table.
- 2 12-ounce jars plum preserves
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lime peel
- 1 tablespoon Dijon mustard
- 2 tablespoons grated fresh gingerroot
- 3/4 teaspoon pepper
- 1 bone-in fully cooked ham (5-7 pounds)
- 1/2 cup orange juice
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 4 plums, halved and pitted
Preheat oven to 325ºF.
Make the plum glaze: Combine the plum preserves, lime juice, grated lime peel, mustard, gingerroot and pepper together in a saucepan. Bring to a boil, stirring constantly. Remove from the heat and set aside.
Place the ham on a rack in a shallow roasting pan. Score the surface, making diamond shapes 1/2 inch deep. Spoon half of the plum glaze over the ham; cover and bake for 1 1/2 hours.
Remove the ham from the pan and discard the pan drippings. Return the ham to the pan.
Make the orange glaze: Whisk the orange juice, brown sugar, cinnamon, ginger and cloves together in a bowl. Place the plums, cut side down, around the ham. Drizzle over the plums.
Bake, uncovered, 30 minutes longer or until a meat thermometer reads 140 degrees, basting twice with the remaining plum glaze.