1 cup plum preserves
1/2 cup orange juice
2 Tbsp. lime juice
1 Tbsp. yellow mustard ( I use stone ground)
1 Tbsp. honey
2 tsp. minced fresh ginger
1/2 tsp. dried crushed red pepper
1 (7-lb.) smoked fully cooked bone-in-ham
Garnishes: Pineapple, kiwifruit, green onions, black sesame seeds
Preheat the oven to 350*F.
Stir together first 7 ingredients in a saucepan over medium-low heat; bring to a boil, stirring constantly, 5 minutes or until preserves are melted and mixture is blended. Pour half of plum preserve mixture into a small saucepan.
Trim excess fat on ham to 1/8in. thickness. Make long, shallow cuts (about 1/16in. deep) over entire ham forming diamond patterns. Place ham on a wire rack in an aluminum foil-lined roasting pan. Brush ham with a portion of plum preserve mixture in saucepan.
Bake ham, uncovered on lower rack 1 hour and 30 minutes, basting with the plum preserve mixture every 30 minutes. Loosely cover with aluminum foil, and bake for 1 hour and 45 minutes, basting every 30 minutes. Take out of oven and let stand 15 minutes before slicing.
Heat the plum preserve in the small saucepan until heated thoroughly. Serve with the ham.
I serve this ham just the other day when we had company. Is it ever good and different, makes terrific sandwiches the next day.