Easter ham with peach glaze

10 servings

Ingredients

Quantity Ingredient
16 pounds To 18 lb Ham, fully-cooked, bone in
1 cup Sugar
¾ cup Cider vinegar
¾ cup Golden raisins
12 Whole cloves
2 cups Chicken broth
1 2-inch cinnamon stick
1 20 oz bag frozen unsweetened sliced peaches, thawed and chopped

Directions

PEACH GLAZE

Prepare Peach Glaze 2 days before serving.

PEACH GLAZE: Combine sugar, vinegar and raisins in heavy non-aluminum saucepan. Wrap cloves and cinnamon in cheesecloth and add to pan.

Cook over low heat, swirling pan occasionally, until sugar dissolves.

Increase heat; cover and simmer 10 minutes. Add peaches and simmer, uncovered, until mixture is reduced to 1½ cups, skimming surface and stirring occasionally, 30 - 40 minutes. Cool galze to room temperature. Cover and refrigerate for 2 days. Bring glaze to room temperature and discard spice bag before using. Serves 10.

HAM: Cut away rind and all but ¼-inch layer of fat from upper surface of ham. Score ¼-inch-deep diamond pattern in upper surface.

Place ham in shallow baking pan just large enough to accommodate.

Bring ham to room temperature before baking. Preheat oven to 325 degrees. Set ham in oven. Add broth to pan. Bake ham 2 hours, basting every 15 minutes. Spoon off pan drippings. Spread glaze over top of ham. Bake until glaze is light brown, about 45 minutes. Let rest 20 minutes before serving. Serves 10.

Typed for you by Marjorie Scofield 4/16/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes

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