Best Plum Glaze For Baked Ham Recipes

5-SPICE PLUM GLAZE FOR HAM

Steps:

• In a small saucepan, using a small whisk, combine all ingredients.
• Cook over medium heat until mixture is bubbly, stirring often. Continue cooking and stirring another 2 minutes.
• Use to glaze ham or pork roast during last 15 minutes of roasting time.

SWEET HOT PLUM GLAZED HAM

Steps:

• Combine the preserves, orange juice, lime juice, mustard, honey, ginger and red pepper in a saucepan.
• On medium high heat, bring to a boil, constantly stirring.
• Reduce heat to medium low and simmer (still stirring constantly) until the preserves are melted and the mixture is blended.
• Reserve half of this plum mixture in a microwave bowl.
• Trim the excess fat on the ham to 1/8" thickness and cut shallow diamond patterns over the entire ham.
• Place the ham on a rack in a foil lined pan.
• Brush ham with some of the plum mixture that is still in the saucepan.
• Bake the ham, uncovered, at 350 degrees on the lower oven rack for 1 1/2 hours.
• Baste with the plum mixture in the saucepan every 30 minutes.
• Loosely cover the ham with foil and bake 1 hour 45 minutes, basting every 30 minutes.
• A meat thermometer should register 140 degrees in the thickest portion.
• Let the ham stand for 15 minutes before slicing.
• Warm the reserved plum mixture in a microwave and serve with the ham.
• Place the ham on a platter and garnish with the fruit and onions.
• Sprinkle the sesame seeds over the garnish.

MUSTARD & PLUM GLAZED BAKED HAM

Steps:

• Heat oven to 350. Line a roasting pan w/ foil. Place ham on roasting rack, place in pan. Roast, uncovered 45 min. In small saucepan, stir together jam, juice, and ground cloves. Heat over low until melted & combined. Spoon 1/2 the sauce over ham. Tent ham w/ foil. Roast for another 1-1/2 hrs. Stir mustard into remaining sauce and heat through. Serve remaining sauce w/ ham.

PLUM GLAZE FOR BAKED HAM

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.