Plum Glaze for Baked Ham

Ingredients

• 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 (2 servings)

    133 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 4 grams protein; 18 milligrams cholesterol; 258 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Enough for one 8- to 12-pound ham

Preparation

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.

15 minutes