Best Peach Glazed Ham With Peach Corn Relish Recipes

PEACH GLAZED HAM WITH PEACH CORN RELISH

Steps:

• Preheat the oven to 325 degrees F.
• Score fat side on ham in a diamond design. Put the ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the meat thermometer registers 135 degrees F, about 1 1/2 hours.
• Combine the peach preserves, mustard, hot sauce and ground cloves in a small bowl, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140 degrees F, about 20 minutes.
• Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve.
• Combine the vinegar, sugar, mustard, mustard seed, and turmeric in a small saucepan and bring to a boil over medium heat. Add the corn, onion, and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.
• Yield: 1 1/4 cups
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Ease of preparation: easy
• In a small saute pan, cook diced peach with water over medium heat until tender. Add the Loveless Cafe Corn Relish and a pinch of ground cloves and cook for 3 to 5 minutes. Serve the relish hot or cold.
• Yield: 1 1/2 cups
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Ease of preparation: easy

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.

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.

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.

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 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.

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 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.