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Plum-Glazed Gingered Ham

 Plum-Glazed Gingered Ham
Our Test Kitchen home economists created a slightly sweet ham glaze that gets a little kick from ginger and mustard.
8-10 ServingsPrep: 10 min. Bake: 2 hours


  • 2 jars (12 to 13 ounces each) plum preserves or preserves of your choice
  • 2 tablespoons 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 to 7 pounds)
  • 3 tablespoons all-purpose flour
  • 1-1/4 cups water, divided


  • For glaze, combine the first six ingredients in a saucepan; bring to
  • a boil, stirring constantly. Remove from the heat; set aside. Place
  • ham on a rack in a shallow roasting pan. Score surface of the ham,
  • making diamond shapes 1/2 in. deep. Spoon half of the glaze over
  • ham. Cover and bake at 325° for 1-1/2 hours.
  • Remove drippings from pan and set aside. Return ham to pan. Bake,
  • uncovered, 30 minutes longer or until a meat thermometer reads
  • 140°, basting twice with remaining glaze.
  • Skim fat from ham drippings. In a saucepan, combine flour and 1/4 cup
  • water until smooth. Stir in 3/4 cup drippings and remaining water
  • (discard any remaining drippings). Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Yield: 8-10 servings (2 cups

2 of 2

Plum-Glazed Gingered Ham (continued)

Directions (continued)

  • gravy).
Nutritional Facts: 1 serving (10 ounces) equals 412 calories, 22 g fat (8 g saturated fat), 80 mg cholesterol, 1,573 mg sodium, 25 g carbohydrate, trace fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.