Baked Ham with Mustard-Plum Glaze

*from BHG

• 1 (3-4 lb) small smoked bone-in ham
• 1 (10 oz) jar plum jam (1 cup)
• 1/4 c pomegranate juice
• 1/8 tsp ground cloves
• 1 tbsp Dijon-style mustard
• 6 medium eeks
• salt and pepper
• 1/2 c finely shredded Parmesan cheese
• 1/2 c soft bread crumbs
• 2 tbsp butter, melted
• Fresh sage leaves
• 2 tbsp water

1. Preheat oven to 350.
2. Place ham on a rack in a foil-lined roasting pan.
3. Roast, uncovered, for 45 minutes.
4. For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves.
5. Heat over low until melted and combined.
6. Spoon half of the sauce over ham.
7. Tent with foil.
8. Roast for 1to 1-1/2 hours or until internal temperature of ham is 140.
9. Remove and let stand, covered, for 10 minutes.
10. Stir mustard into remaining sauce and hat through.
11. For leeks, trim root ends and tough green tops.
12. Halve leeks lengthwise.
13. Remove and discard tough outer layers.
14. Rinse well.
15. Arrange leek halves in a 2-quart rectangular baking dish.
16. Add 2 tbsp water.
17. Sprinkle leeks lightly with salt and pepper and 1/4 c of the cheese.
18. Cover with Foil.
19. Bake in the oven with ham for 35 minutes.
20. Uncover.
21. Sprinkle with breadcrumbs and remaining cheese.
22. Drizzle with melted butter.
23. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
24. To serve, lightly spoon some of the remaining sauce over the ham.
25. Slice ham and serve with remaining sauce and leeks.
26. Garnish with sage leaves.

Makes 12 servings.