Description
A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The peach-ginger sauce can be made ahead of time and reheated before serving.
Ingredients
- Bone-in Ham
- Whole Cloves
- Ground Cinnamon
- Brown Mustard
- Brown Sugar
- Apple Cider Vinegar
- Peach Nectar
- Peach Preserves
- Unsweetened Frozen Peach Slices
- Fresh Gingerroot
- Cherry Pepper
- Cinnamon Sticks
Instructions
- Preheat the oven to 325 degrees f
- 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
- 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 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