This unique tangy and spicy chunky peach sauce complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.
Ingredients
- 1 , 10 pound
- 2 teaspoons whole cloves
- 0.25 teaspoons ground cinnamon
- 2 tablespoons brown mustard
- 0.75 cups 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
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
Use a sharp knife to score top of ham in a diamond pattern. Press whole cloves into ham and place on a rack in a roasting pan.
-
3
Bake in the preheated oven until internal temperature of ham reaches 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Cover with aluminum foil if ham starts to look dry.
-
4
Meanwhile, mix cinnamon, mustard, and 1/2 cup brown sugar together in a small bowl. Set aside. In a saucepan over medium heat, mix together cider vinegar, peach nectar, peach preserves, and remaining 1/2 cup brown sugar. Bring to a boil. Stir in sliced peaches, ginger, hot pepper, and cinnamon stick. Simmer until peaches are tender, and sauce has thickened, 25 to 30 minutes.
-
5
Remove ham from the oven and brush liberally with peach-ginger sauce. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover ham, and return to the oven.
-
6
Bake until glaze is bubbly, 20 to 30 minutes more. Let ham rest for 15 to 20 minutes before carving. Serve with remaining peach-ginger sauce.
Nutrition Facts
Per serving
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