Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Ham with Peach Glaze




Source of Recipe


Internet


List of Ingredients




1 16 - 18 lb Fully cooked, bone-in ham
2 cups Chicken broth
Peach Glaze:
1 cup Sugar
3/4 cup Cider vinegar
3/4 cup Golden raisins
12 Whole cloves
1 2-inch Cinnamon stick
1 20 oz bag Frozen unsweetened sliced peaches -- thawed/chopped


Recipe



PEACH GLAZE:
Combine sugar, vinegar and raisins in heavy non-aluminum saucepan. Wrap cloves and cinnamon in cheesecloth and add to pan. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat; cover and simmer 10 minutes. Add peaches and simmer, uncovered, until mixture is reduced to 1 1/2 cups, skimming surface and stirring occasionally, 30 - 40 minutes. Cool galze to room temperature. Cover and refrigerate for 2 days.
Bring glaze to room temperature and discard spice bag before using.
Serves 10.

HAM:
Cut away rind and all but 1/4-inch layer of fat from upper surface of ham. Score 1/4-inch-deep diamond pattern in upper surface.
Place ham in shallow baking pan just large enough to accommodate. Bring ham to room temperature before baking.
Preheat oven to 325 degrees. Set ham in oven. Add broth to pan. Bake ham 2
hours, basting every 15 minutes. Spoon off pan drippings. Spread glaze
over top of ham. Bake until glaze is light brown, about 45 minutes. Let
rest 20 minutes before serving.
Serves 10.