Sugar-Plum Ham Glaze Dancing In My Head.... - From the Ozark Kitchen Blog at - 315998

From the Ozark Kitchen

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.

Nov. 24, 2013 6:07 pm
That sounds just heavenly!!!!! I think I'll try it for Christmas! .... my mouth is literally watering reading!!!
Nov. 25, 2013 7:55 am
Hello mtgraham2. Your glaze sounds like a wonderful addition to ham. I have always used a boring brown sugar and pineapple juice. Do you use an already cooked ham? Last year, I bought a ham that wasn't already cooked and it was the best ham.
Nov. 26, 2013 12:15 pm
That sounds really good. I've never made a good glaze myself, so I'll have to try that recipe of yours.
Nov. 26, 2013 5:35 pm
I Usually buy a Petit Jean Whole Ham, which is kind of thing here in Arkansas. There is even a Lady from Chicago that brings a semi-trailer down here and buys a truck load of them to take back and sale! They are already cooked, (or Smoked) the secret to preparing a good smoked ham is to make sure you do not overcook it. Hams that are cured or smoked are already basically done, you are just ensuring the doneness by heating them to the appropriate temperature inside. I usually cook a 15 lb ham at 300 degrees for 3 hours, then remove it from foil and add the glaze, reducing the temp to 200 for an hour, basting often.
Dec. 2, 2013 5:17 pm
I would love to add this to my recipe box but I don't see the option. :(
Dec. 2, 2013 5:22 pm
I figured out how to save the link to my recipe box. So excited to switch things up this year. I have been making the same honey pineapple glazed ham for years and I think this will be a welcome change. It sounds amazing. :)
Dec. 22, 2013 4:35 pm
I can't seem to find canned plums anywhere. What can I use in place of them? Will canned prunes work?
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About Me
I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
My favorite things to cook
All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
My favorite family cooking traditions
Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
My cooking triumphs
I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
My cooking tragedies
Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
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