Sugar-Plum Ham Glaze Dancing in my Head....
Nov. 24, 2013 5:17 pm
Updated: Dec. 22, 2013 4:35 pm
Whether its Thanksgiving or Christmas, we always prepare a ham to go with our dinner. Several years ago, I am not going to say how many, I played in the kitchen until I came up with a ham glaze
that is about the best I have had. It was so well received that the family insists that the ham for the holidays be prepared with it and I want to share it with you today to see if anyone else would like to give it a try. It’s fairly
easy to prepare and it has a unique flavor full of Memories of an Ozark Kitchen.
Sugar-Plum Ham Glaze
2 Cans Dark Plums (Unsweetened) called dark red or black plums depending on your part of the country.
1 small can frozen orange juice
2 Tbs. Dijon Mustard
1 Small Can Crushed Pineapple
1 8 oz. bottle A-1 Steak Sauce
1 Cup Sorghum Molasses (Approx. depends on personal taste for sweetness)
1 Cup Chopped Pecans
In a medium saucepan, drain plums and add pulp and juice to saucepan, removing seeds. (I use a colander for this and it works pretty good. After the seeds are pooped out I work the plums through
the colander with my hands to make sure they are all broken up well.)
Combine the remaining ingredients in the saucepan and bring to a low simmer for about 30 minutes.
When you start to baste your ham slowly drizzle the glaze over the top every 15-20 minutes or so until you are ready to serve.
Garnish the ham with some sliced oranges and cherries.
Give it a try and tell me what you think.