Baked Ham with Mustard-Plum Glaze
ACTIVE: 20 minutes TOTAL: 2 hours 20 minutes
Traditional ham in mustard sauce gets a sweet makeover with the addition of plum jam,
pomegranate juice and cloves. Tender baked leeks with breadcrumbs and Parmesan
complete the meal.
1 3- to 4-pound bone-in ham
1 10-ounce jar plum jam ( 1 cup)
1/4 cup pomegranate juice
1/8 teaspoon ground cloves (optional)
1 tablespoon Dijon mustard
6 medium leeks
Salt and pepper to taste
1/2 cup finely grated Parmesan cheese ( 2 ounces) divided
1/2 cup soft breadcrumbs
2 tablespoons butter, melted
Fresh sage leaves (optional)
1. Preheat oven to 350°F. Place ham on a rack in a foil-lined roasting pan. Roast,
uncovered, for 45 minutes.
2. In a small saucepan, stir together jam, pomegranate juice and cloves (if using). Stir over
low heat until melted and combined. Spoon half of the jam mixture over ham. Tent with
foil. Roast for 1 to 1 1/2 hours more or until the ham’s internal temperature is 140°F.
3. Meanwhile, trim root ends and tough green ends of leeks. Halve leeks lengthwise.
Remove and discard tough outer layers of leeks. Rinse well. Arrange leek halves in a
2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt
and pepper and 1/4 cup of the Parmesan. Cover with foil. Bake in the oven with the ham for
35 minutes. Uncover; sprinkle with breadcrumbs and remaining 1/4 cup Parmesan. Drizzle
with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender and
topping is brown. When ham is done, remove from oven and let stand, covered, for 10
minutes. Stir mustard into the remaining jam mixture; heat through.
4. To serve, spoon some of the mustard-jam mixture over the ham. Slice ham and serve
with remaining jam mixture and leeks. Garnish with sage leaves.
Calories 310, Fat 13g (sat 5g), Cholesterol 69mg, Carbs 25g, Total sugars 14g, Protein 24g,
Fiber 1g, Sodium 1,001mg, Potassium 458mg.
TIP: Leeks are tender when they yield easily when pierced with a fork.