Take-It-Easy Easter
Taste of Home|April - May 2022
Five quick-prep and make-ahead recipes let you celebrate with a special Sunday spread without missing a minute of the egg hunt.
By Elisabeth Larsen, Josh Carter, James Schend, Jerry Gulley, Mark Neufang
Take-It-Easy Easter

Five-Spice Plum Baked Ham

Baked ham is one of my favorite dishes, and this recipe adds something a little bit different to the classic. The plum goes really well with the ham and the Asian spices! Elisabeth Larsen, Pleasant Grove, UT

Prep: 15 min. Cook: 2 hours

Makes: 20 servings

  • 1 fully cooked bone-in ham (7 to 9 lbs.)
  • 2 cups plum jam
  • 1/4 cup reduced-sodium soy sauce
  • 4 Tbsp. packed brown sugar
  • 3 Tbsp. orange juice
  • 2 garlic cloves, minced
  • 1 tsp.ground ginger
  • 1 tsp. Chinese five-spice powder

1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with 74-in.-deep cuts in a diamond pattern.

2. In a large saucepan, stir together the remaining ingredients. Bring mixture to a boil; simmer until the sugar is dissolved, 1-2 minutes. Reserve half the mixture; keep warm. Pour the remaining half over the ham. Bake ham, uncovered until a thermometer reads 140°, 2-272 hours. Baste ham occasionally with the pan drippings. Cover loosely with foil if ham browns too quickly. Serve with the remaining sauce mixture.

This story is from the April - May 2022 edition of Taste of Home.

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This story is from the April - May 2022 edition of Taste of Home.

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