Update your Easter ham

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This Easter, try a delicious Baked Ham with Sweet ‘n’ Sour Plum Sauce. This savory dish blends the Asian spices with sweet honey and brown sugar.

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Baked Ham with Sweet ‘n’ Sour Plum Sauce

6 pound fully cooked boneless ham

1 15-ounce can purple plums packed in heavy syrup, drained, pitted and pureed

1 cup undrained crushed pineapple packed in pineapple juice

1‚Ñ4 cup sliced green onions

1‚Ñ4 cup firmly packed light brown sugar

2tablespoons seasoned rice wine vinegar

2 tablespoons honey

1 tablespoon cornstarch

1 teaspoon grated fresh ginger

1large clove garlic, minced (1/2 teaspoon)

1‚Ñ8 teaspoon Chinese five-spice powder

Score ham by making diagonal cuts in a diamond pattern. Place ham on rack in shallow roasting pan. Bake in preheated oven at 325 degrees for 1 hour, 30 minutes to 1 hour, 45 minutes or until meat thermometer registers 140 degrees.

Meanwhile, combine remaining ingredients in medium saucepan. Bring to boil; reduce heat. Cook and stir for 2 minutes longer. Remove from heat.

Brush ham with sauce every 15 minutes during last 30 minutes of baking.

Remove to serving platter and tent with foil. Let stand 15 minutes. Brush with sauce. Carve and serve with remaining sauce.

Makes about 24 servings

Source: National Pork Board