Best Glazed Ham With Peach Ginger Sauce Recipes

PEACH GINGER GLAZED HAM

Steps:

• Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
• Meanwhile, toast the coriander seeds in dry skillet until fragrant, about 1 minute. Cool and crack in a mortar and pestle or on a cutting board with a small pan. Combine the peach preserves, lemon juice, ginger and coriander in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until thickened, 10 to 15 minutes. Strain into a small bowl.
• Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy, glazed and well browned, about 45 minutes more.

GINGER-PEACH GLAZED HAM

Steps:

• Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern. Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.
• Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely. Strain the brine, reserving the spices. Press some of the juniper berries and peppercorns onto the flat cut side of the ham. Scatter the bay leaves in a large roasting pan and place a rack in the pan. Stand the ham, cut-side down, on the rack and roast 1 hour. Reduce the oven temperature to 325 and roast 2 more hours.
• Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl. Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour. Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 155 and the skin is crisp, 30 to 45 more minutes. Transfer to a cutting board, tent with foil and let rest 20 minutes before carving.
• Skim the fat from the roasting pan juices and discard the bay leaves. Stir to make a sauce. Carve the ham and serve with the sauce.

GLAZED HAM WITH PEACH-GINGER SAUCE

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.

MAPLE-PEACH GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake 1-3/4 to 2-1/4 hours or until a thermometer reads 130°., Meanwhile, in a small saucepan, mix preserves, syrup, orange juice and, if desired, chili pepper until blended. Remove 3/4 cup mixture for glaze., Remove ham from oven; brush with some of the glaze. Bake, uncovered, 15-20 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze., In a saucepan over medium heat, bring preserves mixture to a boil, stirring occasionally. Cook and stir until slightly thickened, 1-2 minutes. Serve as a sauce with ham.

PEACH GLAZED HAM

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.

SUPER SIMPLE PEACH GLAZED HAM

Steps:

• Rub exterior of ham with dijon mustard. I prefer using Raye's Old World Gourmet Traditional European-Style Dijon Mustard. Pat brown sugar on exterior of ham. Blend peaches and syrup in a blender to the consistency of a puree. Bake ham in a dutch oven with oven-proof lid skin side up accordingly. I baked mine at 325 degrees for 2 hours. Leave lid off for the first twenty-five minutes, but do not baste ham yet. After that, baste with peach puree every 25 minutes. Place lid on dutch oven after each basting. Remove from oven after 2 hours. Slice ham to desired thickness, and serve with warm peach sauce over each slice.

PEACH GLAZED HAM

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.

BAKED HAM WITH PEACH GLAZE

Steps:

• Bake ham, fat side up, in a roasting pan, according to the timetable below.
• Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.
• Score fat surface in diamond shapes, cutting only 1/4-inch deep.
• Stud with whole cloves.
• Spoon glaze (recipe follows) over ham and return to oven to complete cooking.
• Cooking Timetable for Ham Oven Temperature 325°F.
• Meat Thermometer: 170 F for picnic shoulder or cottage ham.
• 160 F for other hams.
• 130 F to 140 F for "Ready to Serve" hams.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze.
• Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration.