Ham With Brandied Peaches Recipes

Steps:

• Place ham in a large roasting pan and bake as directed on the wrapping, about 18 minutes per pound. Combine remaining ingredients, in a small bowl and stir until smooth. Remove the ham from the oven and score the skin in a diamond pattern. Spoon the glaze over, spreading to coat completely. Return the ham to the oven and bake for about 30 minutes longer.
• Chef's Note: To make really special, take small can pineapple rings, drain syrup and place pineapple rings on top of the glazed ham. Secure the pineapple to the ham with wooden cocktail sticks. Then take small jar of cocktail cherries and place 1 cherry in the center of each pineapple ring and continue to baste with the glaze during the cooking process. This makes a good looking ham for a summer buffet table.

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:

• 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:

• In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
• Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.
• Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

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:

• Cut ham into 4 slices, each about 1/4 inch thick.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high. Heat remaining ingredients in skillet about 6 minutes, stirring frequently, until peaches are tender and sauce is reduced to a glaze.
• Add ham; reduce heat to medium. Cover and cook about 5 minutes, turning once, until ham is hot.

Steps:

• 1. Preheat oven to 350. Put about 1 cup of water in the bottom of a good sized broiler pan or a roasting pan set up with a rack. Put rack back on top and place ham meat side down.
• 2. Mix remaining ingredients in a large glass measuring cup that you can pour out of.
• 3. Start to pour 1/2 of glaze over ham, making sure you open the layers of spirals, getting between them but leaving plenty to pour on top to drip down the sides as well.
• 4. Cover ham loosely with aluminum foil. Bake on center rack for 50-60 minutes (mine baked for 60). Remove foil. Pour the other 1/2 of glaze on ham and return to oven for an additional 20-30 minutes uncovered (mine took 30).
• 5. While ham is cooking the last 20-30 minutes. Make up another 1/2 batch of glaze. Set aside.
• 6. Remove ham from oven. Cut ham off bone and place in slow cooker. Pour juices from the bottom of pan over ham as well as the additional glaze you made. Turn slow cooker/crock pot to warm or low and allow the ham to soak up even more flavor as you finish preparing the rest of your dinner and getting everything on the table.
• 7. Place ham on a serving platter and surround with drained sliced peaches for garnish. Enjoy!
• 8. Don't forget to save the ham bone and fix some wonderful ham and bean soup. I recommend Bonnie Dare's. https://www.justapinch.com/recipes/soup/bean-soup/old-fashioned-thick-white-bean-soup-bonnies.html?p=18