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.
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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.