Barbecued Ham N Peaches Recipes

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:

• Place ham in a greased 3-qt. slow cooker. In a large bowl, combine water, ketchup, brown sugar, Worcestershire sauce, vinegar and mustard; pour over ham and stir well. Cover and cook on low until heated through, 4-5 hours. Serve on buns.

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 preheated 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 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:

• Heat a gas grill to medium. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
• Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
• Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes. You can add flavor by brushing them with maple syrup and bourbon, or molasses and butter. But if they are perfect peaches, they shouldn't need anything at all.

Steps:

• Preheat a grill to medium. Toast the pecans in a dry skillet over medium-high heat, stirring occasionally, 5 to 7 minutes; set aside.
• Lightly brush the grill grates with olive oil. Add the ham steaks and grill until marked and heated through, 2 to 3 minutes per side. Remove to a cutting board and slice into 1/2-inch-thick strips; set aside.
• Whisk the vinegar, honey, mustard, herbs and shallot in a large bowl. Slowly whisk in the olive oil until emulsified. Add the peaches, mesclun, pecans and ham and gently toss. Season with salt and pepper and top with the goat cheese.

Steps:

• 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.

Steps:

• Preheat an oven to 275 degrees F (135 degrees C).
• Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more.
• While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
• Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.

Steps:

• Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes.
• Cut ham slices in half lengthwise, then wrap each piece around a wedge of peach. Top with a basil leaf and secure with a wooden or metal pick.

Steps:

• Prepare barbecue (medium-high heat). Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt. Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
• Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.

Steps:

• Slice the peaches. Wrap a basil leaf and a slice of Serrano ham around each peach slice and put a small cocktail stick through each.

Steps:

• Combine first 6 ingredients in a medium saucepan, stirring well and bring to a boil.
• Reduce heat, and simmer, uncovered, 5 minutes; stir frequently.
• Remove sauce from heat, and set aside.
• Trim excess fat from ham slices.
• Grill over medium coals 20 to 25 minutes or until desired degree of doneness.
• Turn ham slices and baste every 5 minutes with reserved sauce.
• Grill pineapple slices over medium coals 1 minute on each side.
• Garnish ham with pineapple, and serve with remaining sauce.
• Variation Use orange juice and lime juice instead of pineapple juice and lemon juice.