Five Spice Plum Glazed Ham Recipes

5-SPICE PLUM GLAZE FOR HAM

Steps:

• In a small saucepan, using a small whisk, combine all ingredients.
• Cook over medium heat until mixture is bubbly, stirring often. Continue cooking and stirring another 2 minutes.
• Use to glaze ham or pork roast during last 15 minutes of roasting time.

FIVE SPICE PLUM-GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with 1/4 in.-deep cuts in a diamond pattern. , In a large saucepan stir together the remaining ingredients. Bring mixture to a boil and simmer until sugar is dissolved, 1-2 minutes. Reserve half the mixture, keep warm. Pour remaining half over the ham. Bake, uncovered, until a thermometer reads 140°, 2 to 2-1/2 hours. Baste occasionally with pan drippings. Cover loosely with foil if ham browns too quickly. Serve with remaining sauce mixture.

HOISIN & PLUM GLAZED HAM

Steps:

• Preheat oven to 180C/355F/Gas 4.
• Using a small sharp knife, cut through the rind around the shank of the ham. Carefully lift the rind from the fat in one piece, running your fingers through where the rind and fat are joined to ease away. Reserve the rind and use to cover the cut ham when storing.
• Score the white fat in a diamond pattern and press star anise into the centre of every second or third scored diamond.
• Place the ham on a rack over a roasting tray, then pour a small amount of water into the base of the roasting tray to prevent the glaze from burning.
• Place the remaining ham ingredients into a saucepan over low heat, stirring until the sugar has completely dissolved.
• Remove the glaze mixture from the heat and carefully pour over the ham making sure that all of the exposed fat is covered.
• Transfer the ham to the oven to bake for 30-40 minutes, basting occasionally, until the ham is golden all over.
• Remove the ham from the oven and place it onto a large platter ready to carve.

PLUM GLAZE FOR BAKED HAM

Steps:

• In a small saucepan with a lid, melt butter over medium heat until it foams. Add shallots, thyme and pinch of salt. Cook, stirring, until shallots are soft and fragrant but not brown, 3 minutes. Add stock and plums; bring to boil. Turn off heat, cover, and let stand 10 minutes to plums soften.
• Pour into a food processor, add mustard and vinegar, and process until smooth.