Plum Glaze for Baked Ham

Recipe from Matt Lee and Ted Lee

Adapted by Julia Moskin

Published March 19, 2013

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(66)
Comments
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—Julia Moskin

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Ingredients

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

  • 1 tablespoon unsalted butter

  • ¼ cup chopped shallots

  • 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme

  • Salt

  • 1 cup chicken stock or water

  • ½ cup coarsely chopped dried plums (prunes)

  • 1 tablespoon Dijon mustard

  • 1 tablespoon cider vinegar, or red or white wine vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

22 grams carbs; 19 milligrams cholesterol; 167 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 1 gram fiber; 429 milligrams sodium; 4 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

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

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Ratings

4 out of 5
66 user ratings
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Comments

Anne Solomon

I am hoping one can make this a day ahead and refrigerate, and then bring to room temperature on the day....?

Anne Solomon

I am hoping one can make this a day ahead and refrigerate, and then bring to room temperature on the day....?

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Credits

Adapted from "The Lee Bros. Charleston Kitchen," by Matt Lee and Ted Lee

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