Holiday Peach Glazed Ham

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Holiday Peach Glazed Ham

This is a delicious peach glazed ham that is made with mustard, preserves, nectar and other ingredients.

Holiday Peach Glazed Ham
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Ingredients
  1. 1 (8 lb) fully cooked spiral sliced ham
  2. 1/2 cup peach preserves
  3. 1 tablespoon honey Dijon mustard
  4. 3/4 teaspoon Franks Red Hot Sauce
  5. 1/8 teaspoon ground cloves, plus a pinch for the relish
  6. 3 large ripe peaches, pitted and halved, plus 1 peeled, pitted and diced for relish
  7. 1/3 cup white vinegar
  8. 1/2 cup sugar
  9. 1/4 teaspoon dry mustard
  10. 1/4 teaspoon mustard seed
  11. 1/4 teaspoon turmeric
  12. 1 cup whole kernel corn
  13. 1/4 cup onion, diced
  14. 2 tablespoons red bell pepper, diced
  15. 2 tablespoons green bell pepper, diced
  16. 1/3 cup water
Instructions
  1. Preheat the oven to 325°
  2. Using a sharp knife score fat side of ham in a diamond design. Place the ham, with the fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the thermometer registers 135°, this will take about 1 1/2 hours.
  3. In a small bowl combine the peach preserves, mustard, hot sauce and 1/8 teaspoon ground cloves, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140º, about 20 minutes.
  4. Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve.
Corn Relish
  1. In a small sauce pan combine the vinegar, sugar, mustard, mustard seed and turmeric and bring to a boil over medium heat. Add the corn, onion and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.
  2. Yield: 1 1/4 cups
Peach Corn Relish
  1. In a small saute pan, cook 1 diced peach with water over medium heat until tender. Add 1 cup above Corn Relish and a pinch of ground cloves and cook for 3 to 5 minutes. Serve the relish hot or cold.
  2. Yield: 1 1/2 cups
Adapted from Food TV Network
Adapted from Food TV Network
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