2 (10 oz. each) jars plum jelly
3/4 c. water
2 tbsp. vinegar
1/4 c. catsup
1/2 tsp. ground ginger
2 tbsp. cornstarch
1/4 c. water
1 canned ham (7 lbs.), cut lengthwise in half
Parsley

1. Heat jelly, 3/4 cup water, the vinegar, catsup and ginger over medium heat, stirring constantly, until jelly is melted.

2. Mix cornstarch and 1/4 cup water; stir into jelly mixture. Heat to boiling, stirring constantly. Boil and simmer 2 minutes.

3. Place ham on grill 4 inches from medium coals. Cook, basting frequently with plum sauce, until meat thermometer registers 140 degrees, about 30 minutes (15 minutes on each side).

Garnish with parsley. Serve remaining plum sauce with ham.