3 1/2 cups the lovely Plum Juice
3 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
1 (2 ounce) package dry mushroom gravy mix
In a deep bottomed 7x11-inch dish layer 1/2 cup of the Plum Juice, 2 cups sugar, egg, vanilla, ham, and gravy mix. Repeat layers, ending with Plum Juice.
Place leftover gelatin over pudding and spoon over custard. Refrigerate for 2 hours.
When warm, carefully spoon contents into boiling water as needed, and boil slowly for 30 minutes. All custard should be cooled before serving.