Sticky Plum Glazed Festive Ham

This Festive ham is crosshatched and is plum glazed. It's on platter and is garnished with plums, oranges and festive greenery.

Sticky Plum Glazed Festive Ham

When it comes to holiday dinners, I am all about bold flavours and dishes that feel as special as the people around my table. That is why this Sticky Plum Glazed Festive Ham is a must-make. Juicy, tender, and coated in a rich, spiced plum glaze, it is the kind of centerpiece that makes guests go quiet for a moment—because they are too busy savoring every bite.

5 from 2 votes

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Dinner, Main Course

Cuisine British

Servings -20 depending on portion size (serving as a main dish estimate ½ to ¾ pound per person)

Ingredients

4 ½ kg 10 pound Grimm’s Festive Ham, bone in
10 cardamom pods pods lightly bashed
1 blood orange cut into 6 slices
6-8 plums halved (we used red plums)
1 red onion cut into wedges (leave the root intact to hold them together), optional
6 sprigs of thyme optional

Sticky Plum Glaze

6-8 plums chopped (we used a combination of red and black plums)
2 cups dark brown sugar loosely packed (a little less works too)
½ cup port wine
¼ cup balsamic vinegar
2 teaspoon freshly minced ginger
¼ cup freshly squeezed blood orange juice
½ teaspoon crushed cardamom remove seeds from pods and crush with a mortar & pestle

Instructions

Preheat the oven to 350°F

For the Ham

Lightly carve a crosshatch pattern across the top of the ham.
Place the ham on a rack in a roasting pan.
Add 12 slightly crushed cardamom pods, one blood orange sliced, a couple of sprigs of thyme and two cups of hot water into the roasting pan.
Cover tightly with tin foil and cook for 2 to 2 ½ hours or until the ham has reached an internal temperature of 130°F. Baste the ham with pan juices.

Make the Sticky Plum Glaze

While the ham is cooking, make the glaze.
Put the chopped plums into a 3-quart saucepan with the sugar, port, balsamic vinegar, ginger root, orange juice and crushed cardamom seeds. Place over a medium heat and cook for 20-25 minutes, until the plums have completely broken down to create a sticky jam consistency. Blitz with an immersion blender until smooth.

Glaze and Finish the Ham

Once the ham has reached 130°F remove the ham from the oven.
Raise the heat to 400°F.
Spread the halved plums and onion wedges around the roasting pan.
Brush the ham all over with a good layer of the spiced plum glaze. Roast for 25 minutes, adding another layer of glaze halfway through the cooking time. When the glaze has started to caramelise and the plums are soft, remove from the oven and leave to rest. ** watch the glazing process carefully and reduce the heat if the glaze begins to burn **

Carve and Serve

Slice and serve with the plums and extra plum sauce on the side.

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