Baked Ham In Peach Sauce Recipes

Steps:

• Score surface of the ham, making diamond shapes 1/2 in. deep; insert a clove into each diamond. Place on a rack in a well-greased foil-lined roasting pan. Pour soda over ham. Spread 1 cup brown sugar over ham. Add water to pan. Cover and bake at 325° for 1-1/2 to 2 hours., In a large saucepan, combine the preserves, butter, honey, mustard, Liquid Smoke if desired, ground cloves and remaining brown sugar. Cook and stir over low heat until butter is melted and sugar is dissolved. Uncover ham; brush with glaze. , Arrange the pineapple slices and peach halves over ham, securing with wooden toothpicks. Bake, uncovered, for 25-30 minutes or until a thermometer reads 140° and ham is heated through. Discard toothpicks before carving.

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake 1-3/4 to 2-1/4 hours or until a thermometer reads 130°., Meanwhile, in a small saucepan, mix preserves, syrup, orange juice and, if desired, chili pepper until blended. Remove 3/4 cup mixture for glaze., Remove ham from oven; brush with some of the glaze. Bake, uncovered, 15-20 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze., In a saucepan over medium heat, bring preserves mixture to a boil, stirring occasionally. Cook and stir until slightly thickened, 1-2 minutes. Serve as a sauce with ham.

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
• Strain out ginger and garlic.
• Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
• Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
• Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

Steps:

• Bake ham, fat side up, in a roasting pan, according to the timetable below.
• Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.
• Score fat surface in diamond shapes, cutting only 1/4-inch deep.
• Stud with whole cloves.
• Spoon glaze (recipe follows) over ham and return to oven to complete cooking.
• Cooking Timetable for Ham Oven Temperature 325°F.
• Meat Thermometer: 170 F for picnic shoulder or cottage ham.
• 160 F for other hams.
• 130 F to 140 F for "Ready to Serve" hams.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze.
• Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration.

Steps:

• Put the ham in a large stockpot, and fill the pot with enough cold water to cover the ham. Bring the water to 170 to 180 degrees F (below the boil; if boiled, the ham will crack open at the joint). Cook at that temperature for 3 hours, then let cool in the cooking water.
• When ready to proceed with the recipe, remove the ham from the water. With a knife, remove the skin from the ham, and trim the surface of the meat where it is brown and skin-like around the shank bone. To make carving easier later, remove the pelvis or hipbone by running a knife around it. When the skin has been removed, trim off all but a thin layer of white fat from the surface of the ham.
• Run the point of your knife in a crisscross pattern through the remaining fat on the top of the ham, cutting slightly into the surface of the meat. This scoring will help the glaze adhere to the meat while it cooks. Preheat the oven to 350 degrees F.
• In a small bowl, mix the preserves, pepper, mustard, balsamic vinegar, and allspice together.
• Spread the glaze coating on the top surface of the ham, place it in a roasting pan, and bake in the 350 degree F oven for 30 minutes. Reduce the heat to 325 degrees F, and continue cooking the ham for 1 hour. Sprinkle the powdered sugar on top, and cook for another 30 minutes, until nicely glazed. Transfer the ham to a platter, and set it aside in a warm place while you make the peach sauce. Discard the accumulated fat in the roasting pan, and add the 1 cup of water to the drippings in the pan, stirring to loosen and mix in the solidified juices. Add the demi-glace, and bring to a boil. Reserve for use in peach sauce.
• For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of butter per skillet. When it is hot, add half of the peach wedges to each skillet, and saute for 2 to 3 minutes. Sprinkle with the sugar, dividing it between the skillets, and continue cooking for 3 to 4 minutes longer. Add the dried peach julienne and the vinegar, half to each skillet, and stir to mix. Combine the contents of both skillets in one saucepan. Strain the reserved demi-glace mixture over the peaches, and stir in the salt. If the sauce is thinner than you would like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2 minutes. At serving time, stir in the basil.
• To make carving easier, make a vertical cut down into the ham approximately 1-inch above the shank bone. The object is to make a guard that your knife will not go beyond when you slice the ham; this will give a clean bottom edge to the slices and also protect your hand from the knife in case it happens to slide while you are slicing the meat. Slice the ham on the bias, stopping at the cut edge, and arrange the meat on a warm platter. Serve 3 or 4 slices of ham per person with few slices of the peaches and the sauce spooned around and over the meat.

Steps:

• In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle.
• Serve the sauce warm with slices of baked ham.

Steps:

• Drain peaches, reserving 1/2 cup syrup; set aside. In a large skillet, brown ham on both sides in butter over medium heat. Remove ham to a platter and keep warm, reserving drippings in skillet., In a small bowl, mix sugar, cornstarch and nutmeg. Add orange juice, lemon juice and reserved peach syrup; stir until smooth. Add to drippings in skillet. Cook and stir until thickened., Stir in peaches and heat through. Add ham slice and heat for 2-3 minutes. Cut into serving-size pieces. Serve over rice.

Steps:

• 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.

Steps:

• Preheat oven to 325°F.
• Put the ham in a shallow baking pan.
• With a sharp knife, score the ham in a diamond design.
• Add 1 cup of water to the bottom of the pan.
• Cover pan securely with foil and bake for 1 hour.
• Uncover the ham and brush with 1/2 cup of peach preserves.
• Bake uncovered, 30 minutes longer, basting occasionally.
• Meanwhile make the sauce: In a medium saucepan, combine the nectar, chicken broth and cornstarch and stir until smooth.
• Add remaining 1/2 cup peach preserves and the brown sugar and bring to a boil, whisking occasionally.
• Simmer the sauce until thickened.
• Add the walnuts and peaches and simmer 1 minute longer.
• Whisk in the mustard, lemon juice and salt and pepper to taste. Serve the ham sliced with the sauce on the side. From Gourmet, March 1999.

Steps:

• Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.

Steps:

• Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.