Ingredients
Directions
Prepare ham according to package directions.
Meanwhile, in a small saucepan, melt butter over medium heat and cook shallots, stirring frequently until softened. Stir in guava jelly, rum, lemon juice & lemon zest. Stir to soften the jelly, then add the brown sugar, all spice, soy sauce & salt. Continue to cook, stirringly occasionally until rum is reduced, about 2-3 minutes. Medium/low heat. Glaze will also thicken as it cools.
During the last 45 minutes before ham is done, generously brush and spoon glaze over ham every 15 minutes, until cooking time is over. During the 30 minute glazing time, add the sliced persimmons all around the ham, and coat both ham and persimmons generously with more glaze for caramelization,
When ham is done let ham rest 15 minutes before serving. * Stir any ham drippings into the remaining glaze and put in sauce boat.
Arrange ham on serving platter with caramelized persimmons and decorate with the rosemary sprigs. Serve extra glazed sauce alongside the sliced ham… & enjoy!!
