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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Our Test Kitchen home economists created a slightly sweet ham glaze that gets a little kick from ginger and mustard. Ingredients:
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 king arthur unbleached all-purpose flour |
1-1/4 cups water, divided |
Directions:
1. 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.
2. 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.
3. 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 gravy).
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