Sticky Plum Glazed Festive Ham

Name: Sticky Plum Glazed Festive Ham
Ingredients: 4 1/2 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; 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 teaspoons freshly minced ginger; ¼ cup freshly squeezed blood orange juice; ½ teaspoon crushed cardamom (remove seeds from pods and crush with a mortar & pestle)

grimmsfinefoods.com

Holiday dinners are all about creating unforgettable moments, and nothing sets the stage better than bold, memorable flavours. Enter the Sticky Plum Glazed Festive Ham—a true star of the table.

View full recipe on grimmsfinefoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at grimmsfinefoods.com.

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Cooking tools:

Immersion blender
Mortar and pestle
Roasting rack
Roasting pan
Instant-read thermometer
Pastry brush
Oven
Stove
Saucepan
Chef's knife
Cutting board
Measuring cup
Aluminum foil
Spoon

Ingredients

4 1/2 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
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 teaspoons freshly minced ginger
¼ cup freshly squeezed blood orange juice
½ teaspoon crushed cardamom (remove seeds from pods and crush with a mortar & pestle)