Ingredients
10
10 servings
- •1 (10 pound) fully-cooked, bone-in ham
- •2 teaspoons whole cloves
- •¼ teaspoon ground cinnamon
- •2 tablespoons brown mustard
- •½ cup packed brown sugar
- •¼ cup packed brown sugar
- •2 tablespoons apple cider vinegar
- •1 cup peach nectar
- •1 cup peach preserves
- •5 cups frozen peach slices
- •2 teaspoons minced fresh ginger root
- •1 hot cherry pepper, seeded and minced
- •1 (3 inch) cinnamon stick
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 1403
- Carbohydrate: 73g
- Fat: 85g
- Fiber: 3g
- Protein: 85g
- Sugar: 68g
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