Hungry Bee Catery | Gourmet Culinary Experiences | Locally Sourced Ingredients. | Fox 8 Recipe Box: Honey & Plum Glazed Ham
catering, special events, bereavement menus, gourmet catering, wedding receptions, wedding menu, wedding cakes, custom cakes, corporate events, corporate catering
post-template-default,single,single-post,postid-16339,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12,vc_responsive

Fox 8 Recipe Box: Honey & Plum Glazed Ham

Originally Broadcasted on March 2016 – Copyright Fox 8 Cleveland, a Tribune Broadcasting Company

BAINBRIDGE, Ohio – Kimberly McCune Gibson is the daughter of a Geauga County beekeeper and she loves using honey in her Hungry Bee Catering recipes. Fox 8’s Kristi Capel learned how honey and plums work perfectly together to create a delicious glaze for ham.

Click here to learn more about Hungry Bee Catering.

Honey & Plum Glazed Ham

Served with honey roasted plums

8-10# ham
Kosher salt, to taste
freshly ground black pepper, to taste
3 sprigs of fresh thyme
1/4 cup extra-virgin olive oil
3/4 cup unsalted butter, cut in chunks
2 plums, quartered
¾ cup plum “juice’ puree
2 cups packed brown sugar

¾ cup Raw, Local Honey
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks


Preheat the oven to 300 degrees F.

For Ham: Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.

Chop thyme and put it in a bowl; mix with the oil to make a paste. Rub the thyme-oil all over the ham. Bake the ham for 2 hours.

For Glaze: Place a saucepan over medium heat. Add the chunks of butter, plums, plum juice, brown sugar, honey, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After Ham is removed from oven, pour the plum glaze over it with the pieces of fruit.

Scatter thyme sprigs on top and stick the ham back in the oven and continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.

Set the ham on a cutting board to rest before carving.

No Comments

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.