Brigitte's Festive Ham Slices

Four ingredients and an hour of hands-off baking produce ham slices with a sweet, glossy glaze and tender, fruity plums on top. This is the kind of recipe you pull out for holiday dinners or Sunday suppers when you want something that looks impressive but requires almost no work.

The plum juice poured over the ham before baking creates a natural braising liquid that keeps the meat moist while the brown sugar dissolves into a sticky glaze. Whole cloves studded into the ham release their warm, aromatic oils slowly during the low bake, perfuming the meat without overpowering it.

Baking at a low temperature for a full hour lets the sugar caramelize gradually into a deep amber glaze rather than burning. The plums go on top for just the last 15 minutes, warming through and softening without falling apart. They add a tart, fruity contrast to the salty ham and sweet glaze that balances every bite.

Kitchen Tips

• Use thick-cut ham slices so they stay juicy through the full hour of baking. Thin deli slices will dry out
• Stud the cloves directly into the ham fat for the strongest flavor. Space them evenly across each slice
• Baste the ham with the pan juices halfway through baking to build up the glaze
• The pan drippings make an incredible sauce. Spoon them over the ham when plating

Variations

• Use canned peaches or apricot halves instead of plums for a different fruit pairing
• Add a tablespoon of Dijon mustard to the plum juice for a tangy-sweet glaze
• Splash a bit of bourbon into the pan juices for a boozy, caramelized finish