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Easy Recipes using Everyday
ingredients
Plum Glazed
Baked Ham
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Plum Glazed
Baked Ham
Precooked ham
Whole cloves
GLAZE:
1/4 c. chutney, chopped
1/4 c. plum jam
1 tsp. rice wine vinegar (or white
wine vinegar)
1/2 tsp. hot pepper sauce
1 tbsp. Dijon mustard
1 clove garlic, minced
1/2 c. brown sugar
Preheat oven to 325 degrees. With a sharp knife
remove any rind
and excess fat from ham. Score the
remaining layer of fat in a
diamond pattern and stud
with cloves at each intersection. Place
ham on rack in
roasting pan. If the ham weighs 8 pounds, plan to
cook
it for 18 to 24 minutes per pound. If it is larger, cook it
10 to 15 minutes per pound. In a saucepan, combine
chutney, plum
jam, vinegar, pepper sauce, mustard,
and garlic. Heat until
mixture is syrupy. One hour before
ham is ready, spread chutney
mixture evenly over top
and sides of ham. Cover surface of ham
with brown sugar
and continue baking until ham has reached an
internal
temperature of 125 to 130 degrees. If you use an
uncooked
cured ham (be sure to ask your butcher), it must be
baked
longer to reach an internal temperature of 160 degrees.
Return to Ham, Ham Glaze,
Casserole and Egg Dye Index
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