Easter Ham with Different Glazes

Ingredients:

1 4 to 6 pound cooked boneless ham
Five-Spice Plum Glaze, Maple-pecan Glaze, or Cranberry Glaze (recipes below)

Place ham on a rack in a shallow baking pan. If desired, use a paring knife to score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325 degree F oven for 1-1/4 to 2-1/2 hours or until thermometer registers 140 degrees F and ham is heated through. During the last 15 minutes of baking, brush ham with Five-Spice Plum Glaze, Maple-Pecan Glaze, or Cranberry Glaze. Heat any remaining glaze and pass with the ham. Serve with buttered new potatoes, steamed baby carrots, and steamed beans, if desired.

Makes 16 to 24 servings.

Five-Spice Plum Glaze:

In a small saucepan combine 1 cup plum jam, 1 tablespoon cornstarch, 1/4 teaspoon five-spice powder, and 1/8 teaspoon ground red pepper. Stir in 2 tablespoons soy sauce and 1 tablespoon vinegar. Cook and stir until bubbly. Cook and stir 2 minutes more.

Makes about 1 cup.

Maple-Pecan Glaze

In a small saucepan combine 1 cup maple syrup or maple-flavored syrup and 1 cup orange marmalade. Heat and stir until bubbly. Whisk in 1 tablespoon margarine or butter until smooth. Stir in 1/2 cup chopped toasted pecans.

Makes 2 cups.

Cranberry Glaze

In a small saucepan combine one 12-ounce can frozen cranberry juice concentrate, thawed, 3 tablespoons Dijon-style mustard; 2 tablespoons brown sugar, 2 tablespoons cornstarch; and 1/4 teaspoon ground clove. Cook and stir mixture until thickened and bubbly. Cook and stir for 2 minutes more.

Makes 1-3/4 cups.