Baked Ham with Mustard-Plum Glaze

Makes: 12 servings

1 3-4 lb small smoked bone in ham

1 10 oz jar plum jam (1 Cup)

¼ C pomegranate juice

1/8 tsp ground cloves (optional)

1 Tbsp Dijon style mustard

6 medium leeks

Salt and pepper

½ cup finely shredded parmesan cheese

½ C soft bread crumbs

½ Tbsp butter, melted

Fresh sage leaves (optional)

1.       Preheat oven to 350 degrees.  Place ham on a rack in a foil lined roasting pan.  Roast, uncovered, for 45 minutes.

2.       For sauce: In small sauce pan stir together jam, pomegranate juice, and ground cloves.  Heat over low heat until melted and combined.  Spoon half of the sauce over ham.  Tent with foil.  Roast for 1-1 ½ hours more or until internal temperature of ham is 140 degrees.  Remove, let stand, covered, for 10 minutes.  Stir mustard into remaining sauce and heat through.

3.       For leeks, trim root ends and tough green tops.  Halve leeks lengthwise.  Remove and discard tough outer layers.  Rinse well, Arrange leek halves in a 2 quart rectangular baking dish.  Add 2 Tablespoons water.  Sprinkle leeks lightly with salt and pepper and ¼ cup of the parmesan cheese.  Cover with foil.  Bake in the oven with ham for 35 minutes.  Uncover, sprinkle with bread crumbs and remaining cheese.  Drizzle with melted butter.  Bake Uncovered for 15 minutes more or until leeks are tender (they should yield easily when pierced with a fork) and topping is brown. 

4.       To serve, lightly spoon some of the remaining sauce over the ham.  Slice ham and serve with remaining sauce and leeks.  Garnish with sage leaves.