Plum jelly and spicy horseradish complement each other beautifully - especially when used to baste a delicious ham.
INGREDIENTS (for 2 servings):
- 1 Cook's® brand Bone-in Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham
- 1/2 cup red plum jelly or preserves
- 2 tablespoons bottled, prepared horseradish, drained
Prepare and heat ham according to directions on package.
Meanwhile, to prepare glaze, combine plum jelly and horseradish; mix well.
Brush glaze on your Cook's ham 30 minutes before meat is done. Increase oven temperature to 350 degrees. Heat ham uncovered for final 30 minutes. Carve ham and serve.
Leftover ham may be used in Curried Ham and Vegetable Couscous or in ham sandwiches, omelets, pasta or rice dishes. Leftover ham may be frozen for up to 3 months.