Tuesday, April 13, 2010

Peach Glazed Ham

I made this for Easter Sunday. Ham is a tradition in our house on Easter. We usually buy the spiral cut ham and use the sticky glaze that sort of just runs off the ham when applied so I was very interested in this recipe from Cooks Country. The original recipe called for Peach Schnapps which we didn't have on hand so I just left it out.

Peach Glazed Ham
Cooks Country April/May 2010

1 (7 to 10 lb) spiral sliced bone in ham
1 (12 oz) jar peach perserves
3/4 cup packed light brown sugar
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper

Remove ham from packaging and discard plastic disk covering bone. Place ham in oven bag. Tie closed and cut 4 (2 inch) slits in top of bag. Transfer bagged ham to large roasting pan and let stand at room temperature for 1 1/2 hours.

Adjust oven rack to lowest position and heat oven to 300 degrees. Bake ham until internal temperature registers 100 degrees, 1 1/2 to 2 1/2 hours.

Meanwhile, bring peach preserves, 1/2 cup brown sugar, and 1/8 teaspoon cayenne pepper to a boil in a saucepan. Reduce heat to low and simmer, stirring often, until mixture is very thick and reduced to 1/3 cup, about 45 minutes. Off heat, whisk in butter.

Combine remaining brown sugar and cayenne pepper with the dry mustard in a small bowl. Remove ham from oven and let cool for 5 minutes. Increase oven temperature to 400 degrees. Cut open oven bag and roll back. Using a pastry brush, paint ham with glaze. Carefully press sugar mixture onto exterior of ham with hands. Return to oven and bake until dark brown and caramelized, about 20 minutes. Transfer ham to cutting board, loosely tent with foil, and rest 15 minutes.

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