BAKED HAM WITH WALNUT PEACH SAUCE

Baked Ham With Walnut Peach Sauce image

Provided by Jacques Lorrain

Categories Fruit

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 9

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1/2 ham (about 4.5 lbs)
1 cup peach preserves
3/4 cup peach nectar (half of an 11.5 ounce can)
3/4 cup low sodium chicken broth
1 tablespoon cornstarch
2 tablespoons brown sugar, Packed
1/2 cup california walnut, Chopped, Toasted
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice

Steps:

Preheat oven to 325°F.
Put the ham in a shallow baking pan.
With a sharp knife, score the ham in a diamond design.
Add 1 cup of water to the bottom of the pan.
Cover pan securely with foil and bake for 1 hour.
Uncover the ham and brush with 1/2 cup of peach preserves.
Bake uncovered, 30 minutes longer, basting occasionally.
Meanwhile make the sauce: In a medium saucepan, combine the nectar, chicken broth and cornstarch and stir until smooth.
Add remaining 1/2 cup peach preserves and the brown sugar and bring to a boil, whisking occasionally.
Simmer the sauce until thickened.
Add the walnuts and peaches and simmer 1 minute longer.
Whisk in the mustard, lemon juice and salt and pepper to taste. Serve the ham sliced with the sauce on the side. From Gourmet, March 1999.