Prep 15 mins
Cook 3 hrs
From April 2007 issue of Southern Living. The photo of this ham looks delicious. I'm planning to make this for Easter dinner.
- 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 red pepper flakes
- 7 lbs smoked fully cooked bone-in ham
- pineapple, for garnish
- kiwi, for garnish
- green onion, for garnish
- sesame seeds, for garnish
- Combine the preserves, orange juice, lime juice, mustard, honey, ginger and red pepper in a saucepan.
- On medium high heat, bring to a boil, constantly stirring.
- Reduce heat to medium low and simmer (still stirring constantly) until the preserves are melted and the mixture is blended.
- Reserve half of this plum mixture in a microwave bowl.
- Trim the excess fat on the ham to 1/8" thickness and cut shallow diamond patterns over the entire ham.
- Place the ham on a rack in a foil lined pan.
- Brush ham with some of the plum mixture that is still in the saucepan.
- Bake the ham, uncovered, at 350 degrees on the lower oven rack for 1 1/2 hours.
- Baste with the plum mixture in the saucepan every 30 minutes.
- Loosely cover the ham with foil and bake 1 hour 45 minutes, basting every 30 minutes.
- A meat thermometer should register 140 degrees in the thickest portion.
- Let the ham stand for 15 minutes before slicing.
- Warm the reserved plum mixture in a microwave and serve with the ham.
- Place the ham on a platter and garnish with the fruit and onions.
- Sprinkle the sesame seeds over the garnish.