Prep 30 mins
Cook 2 hrs
A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.
- 1 (10 lb) fully-cooked bone-in ham
- 2 teaspoons whole cloves
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons brown mustard
- 1⁄2 cup packed brown sugar
- 1⁄4 cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup peach nectar
- 1 cup peach preserves
- 5 cups unsweetened frozen peach slices
- 2 teaspoons minced fresh gingerroot
- 1 hot cherry pepper, seeded and minced
- 1 (3 inch) cinnamon sticks
- Preheat the oven to 325 degrees F (165 degrees C).
- Use a serrated knife to score the top of the ham in a diamond pattern.
- Press whole cloves into the ham and place on a roasting rack in a roasting pan.
- Bake for 1 1/2 to 2 hours in the pre-heated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C).
- Cover with aluminum foil if the ham starts to look dry.
- While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl.
- Set aside.
- In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves.
- Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick.
- Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
- Remove the ham from the oven and brush liberally with the saved mustard glaze.
- Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
- Bake for an additional 20 to 30 minutes, or until glaze is bubbly.
- Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.
This was amazing! It was a great departure from my normal basted-with-Pepsi-rubbed-with-ham-glaze Easter ham. I did use a smaller ham (even with a potluck on which to unload my leftovers, I can't justify buying a 10 lb. ham for 2 people) and adjusted the cooking time appropriately (15-18 minutes/pound, per Hormel's website). I still applied the glaze when there was about 30 minutes left in the cooking time. I couldn't find a cherry pepper, so I threw in 1/2 tsp. chili powder. And I ran out of brown mustard, so I used 1/2 brown and 1/2 Dijon mustard. For me, the sauce only needed to simmer about 15 minutes before the peach slices were starting to fall apart. I let it simmer another few minutes though because it seemed to me that the sauce would be better if the peaches were in smaller chunks. I will definitely be making this again whenever I need a special ham. Thanks Annacia for a winner!