Prep 20 mins
Cook 1 hr 35 mins
The combination of the tart sauce and the sweetness of the peaches make this recipe one we enjoy often. I use the shank end of the ham since it has less connective tissue, less fat, is easier to carve, and makes a more attractive presentation than the rump end of a ham.
- 2267.96 g fully-cooked half ham
- 236.59 ml sugar
- 236.59 ml chili sauce
- 29.58 ml lemon juice
- 19.71 ml Worcestershire sauce
- 4.92 ml chili powder
- 236.59 ml water
- 10 medium peaches, peeled and halved
- Preheat oven to 325 degrees F. Place ham into a large baking dish and bake for 1 1/4 hours.
- Meanwhile, in 2-quart saucepan over medium heat, heat the sugar, chili sauce, lemon juice, worcestershire, chili powder and water to a boil, stirring occasionally. Remove sauce from heat; add peaches and gently stir to coat well.
- Spoon peaches into baking dish and pour the sauce over the ham. Bake ham and peaches about 20 minutes more, basting occasionally with sauce, until thermometer reaches 140 degrees when inserted into the thickest part of the ham. Place ham on a warm platter and arrange peaches around it. As each slice is served, place a peach half over it and spoon some sauce on top.
I changed this up a bit by using a half-bag of frozen mango chunks I had left from making Shrimp & Mango Tacos, so had that with Torani's Mango syrup in place of the sugar, and this was really tasty!
This was one great tasting ham. The sauce was one of the best that we have ever had, and to top that off the hot peaches were a nice compliment to this dish. Since there were only 4 of us, I did cut the recipe in half, and I used 1/4 cup sugar, and 1/4 cup brown sugar. Thank you tastetester for one great recipe. Made for Recipe Swap 41.