Barbecued Ham and Peaches

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.

• Ready In: 1 hr 55 mins
• Serves: 12-15

Ingredients

• 5  lbs  fully-cooked half ham
• 1  cup sugar
• 1  cup chili sauce
• 2  tablespoons lemon juice
• 4  teaspoons Worcestershire sauce
• 1  teaspoon chili powder
• 1  cup water
• 10  medium  peaches, peeled and halved

Directions

1. Preheat oven to 325 degrees F. Place ham into a large baking dish and bake for 1 1/4 hours.
2. 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.
3. 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.