Recipe: Plum Glazed Ham

by Della H. Harris

Plum glazed HamPlum glazed ham, a classic British dish, dates back into the medieval ages. Although at that time, the word "plum" referred to any dried fruits. The recipe that traveled through the ages contains wild plums.

This Easter take a traditional recipe and give it a twist with a modern update.

You can have this scrumptious ham ready for the oven in 20 minutes. Plum preserves, fresh citrus, ginger and crushed red pepper come together to liven up your holiday baked ham.

Serve this delectable entree with asparagus bundles, baby carrots, scalloped potatoes and dinner rolls.

Plum Glazed Ham

Prep time: 20 minutes | Total time: 2 1/2 hours | Yield: 8 to 10 servings


• 7 to 10 pound fully-cooked ham
• 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


Stir the ingredients for the glaze together in a saucepan. Over medium heat, bring to a boil, stirring constantly. Reduce and simmer, stirring constantly, until the preserves are melted. and mixture is blended. Divide the glaze; use half to brush and baste the ham and set aside half of the mixture for a sauce.

Trim the fat on ham to about 1/8-inch thick. Make shallow, diagonal cuts over entire ham, forming diamond patterns. Place the ham on a wire rack in a roasting pan.

Brush the ham with plum preserve mixture. Loosely cover with aluminum foil and bake at 350° F for 1 1/2 hours or until a meat thermometer inserted into the thickest portion of the ham reads 140°. Baste every 30 minutes with the plum preserve mixture. Let the ham stand 15 minutes before slicing. Garnish with black sesame seeds.

You can microwave the plum preserve mixture or thoroughly re-heat it on the stove top. Serve the ham with warm sauce.

Cook's Note

Let your baked ham reflect your region. Which of these glazes reminds you of home? Share your favorite in comments.

Pacific Northwest: Combine blackberry preserves, apple juice and dijon mustard.
Southwest: Combine thick chili sauce with brown sugar.
New England: Mix a tablespoon of spicy brown mustard into real maple sugar.
Midwestern: Stir crushed pineapple, brown sugar, prepared mustard and vinegar together.
South: Top your ham with a mixture of orange marmalade and bourbon.
Asian style: Stir together plum sauce, rice wine, soy sauce, hoisin sauce and five-spice powder.

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