Do you serve ham to your Thanksgiving guests? Well, you might after seeing (and trying) this version.
It. Is. Delicious.
Strangely, we are not ham eaters at Thanksgiving or Christmas. But last winter we ate ham like nobody's business. Every time we had company, this ham recipe was served. And thoroughly enjoyed,
I might add.
So this is where we start. The Glaze. It contains orange juice, peach preserves, crushed garlic, ground ginger and peaches (sorry, peaches not pictured, but they're there). Put all this, except peaches, into a sauce pan and simmer for about 20 minutes. After 20 minutes turn off the heat, add the peach slices and set pan aside.
Time to paint your ham, literally and liberally, with Dijon mustard. Make sure to pat your ham dry first so that the mustard doesn't slide right off.
If you don't have a pastry or silicone brush, just use your hands. More messy=more fun.
This is the only kind of painting I'm half way decent at doing. Looks lovely doesn't it?
Now you gently press your brown sugar onto your mustard palate.
Place your ham into your bake pan. See the sugar melting into the mustard? Yum.
I threw some extra slices of peach on top and around. If you have extra - go for it. If not, no biggie.
Carefully pour your glaze around the ham before placing in the oven to cook. Do not pour the glaze over the ham. I repeat, do not pour over the ham. You want that mustard and sugar to create a delicious kind of crust. After about ten minutes in the oven you can start to baste that ham with glaze. And you continue to do this every 10-20 minutes until the ham is done. Yahoo!
You will not be disappointed. You may even become addicted. Once that happens, well, it's out of my hands - good luck.
Here's the recipe:
Peach Glazed Ham
(adapted from The Neely's)
1/4 cup Dijon mustard
1 cup brown sugar
1 precooked, spiral sliced ham (about 10-14 lbs.)
2 cups orange juice
2 t ground ginger
2 t crushed garlic
1/2 cup peach preserves
2 peaches (fresh or jarred) - sliced
Preheat your oven to 350º F.
Place orange juice, ground ginger, crushed garlic and peach preserves into a sauce pan and bring to a simmer. After about 20 minutes add peach slices and turn off heat.
Pat your ham dry and slather, rub or brush mustard all over your ham. Next, gently press brown sugar onto the Dijon coating. Place ham in baking pan and pour the prepared glaze into the bottom of the pan (don't pour over the ham, that comes later).
Place the ham into the oven and bake for about 90 minutes. Every 10-15 minutes during the baking process, baste the ham with the glaze - Holy Goodness Batman!