Baked Ham with Sweet and Sour Plum Sauce
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• 6 lb. Farmland Boneless Smoked Ham, fully cooked
• 15 oz Purple plums packed heavy syrup, drained, pitted, pureed
• 1 cup Crushed pineapple, packed in juice, undrained
• 1/4 cup Green onion, sliced
• 1/4 cup Brown sugar, firmly packed
• 2 Tbsp Seasoned rice wine vinegar
• 2 Tbsp Honey
• 1 Tbsp Cornstarch
• 1 tsp Ginger root, fresh, grated
• 1 Garlic clove, minced
• 1/8 tsp Chinese five-spice
Directions
- Preheat oven to 325°F. Score ham by making diagonal cuts in a diamond pattern. Place ham on rack in shallow roasting pan. Bake for 1 1/2 hours to 1 3/4 hours, until meat thermometer registers 140°F.
- Meanwhile, combine remaining ingredients in medium saucepan. Bring to boil, reduce heat. Cook and stir for 2 minutes longer. Remove from heat.
- Brush ham with sauce every 15 minutes during last 30 minutes of baking.
- Remove ham to serving platter and tent with foil. Let stand 15 minutes. Brush with sauce. Carve and serve with remaining sauce.
- If desired, garnish with green onion flowers, wedges of fresh plums and unpeeled pineapple.
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