Plum-Glazed Gingered Ham

• 2 (12 ounce) jars plum preserves
• 2 tablespoons lime juice
• 1 tablespoon lime zest
• 1 tablespoon Dijon mustard
• 2 tablespoons gingerroot, grated (or substitute refrigerated brand grated ginger)
• 34 teaspoon pepper
• 1 (5 -10 lb) ham, bone-in
• 2 tablespoons cornstarch, dissolved in water, for thickening

1. Preheat oven to 325F.
2. Glaze: Combine first 6 ingredients in a saucepan, and bring to a boil, stirring constantly.
3. Place ham on rack (or on celery ribs, if you don't have a rack that fits) in shallow pan (I used a covered cast-iron pot with celery ribs to keep the ham off the bottom).
4. Score surface of ham, making diamond pattern around the ham, about 1/2 inch deep.
5. Spoon half of glaze over the ham.
6. Cover and bake at 325F for approximately 90 minutes.
7. Remove drippings from pan and bake an additional 30 minutes (or until temp reaches 140F), uncovered, basting 1-2 times with remaining glaze.
8. Gravy: Skim fat from drippings, and combine with dissolved flour or cornstarch, stirring until thick and smooth.

preserves, lime juice, lime zest, mustard, gingerroot, pepper, ham, cornstarch

Taken from www.food.com/recipe/plum-glazed-gingered-ham-274169 (may not work)