Plum Glaze for Baked Ham

Name: Plum Glaze for Baked Ham
Total time: 15 min
Yield: Enough for one 8- to 12-pound ham
Ingredients: 1 tablespoon unsalted butter; 1/4 cup chopped shallots; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme; Salt; 1 cup chicken stock or water; 1/2 cup coarsely chopped dried plums (prunes); 1 tablespoon Dijon mustard; 1 tablespoon cider vinegar, or red or white wine vinegar

Recipe from Matt Lee and Ted Lee

Adapted by Julia Moskin

Plum Glaze for Baked Ham — Karsten Moran for The New York Times

Total Time: 15 minutes
Rating: 4(62)
Comments: Read comments

Featured in: It’s Not About Me. Really.

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Ingredients

Yield:Enough for one 8- to 12-pound ham

1tablespoon unsalted butter
¼cup chopped shallots
1teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
Salt
1cup chicken stock or water
½cup coarsely chopped dried plums (prunes)
1tablespoon Dijon mustard
1tablespoon cider vinegar, or red or white wine vinegar

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Pour into a food processor, add mustard and vinegar, and process until smooth.