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Plum Glaze for Baked Ham

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  • 1

    tablespoon unsalted butter

  • ¼

    cup chopped shallots

  • 1

    teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

  • Salt

  • 1

    cup chicken stock or water

  • ½

    cup coarsely chopped dried plums (prunes)

  • 1

    tablespoon Dijon mustard

  • 1

    tablespoon cider vinegar, or red or white wine vinegar

  • Nutritional Information
    • Nutritional analysis per serving (1 serving)

      268 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 8 grams protein; 37 milligrams cholesterol; 946 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. In a small saucepan with a lid, melt butter over medium heat until it foams. Add shallots, thyme and pinch of salt. Cook, stirring, until shallots are soft and fragrant but not brown, 3 minutes. Add stock and plums; bring to boil. Turn off heat, cover, and let stand 10 minutes to plums soften.
  2. Pour into a food processor, add mustard and vinegar, and process until smooth.
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