Glazed Ham with Peach-Ginger Sauce
Ingredients2 h 30 m servings 1403
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 1403 calories; 84.6 73 85.1 254 5889 Full nutrition
ReviewsRead all reviews 21
I was looking for something different from the usual sweet, glazed ham for Easter and this was perfect! I followed the recipe exactly, except for cooking times because I used a spiral-cut ham w...
I made the Peach-Ginger sauce to go with grilled pork chops. Yum! I had been trying to find something similar to the Grace's Kitchen peach sauce (a line of very good frozen meals) and this is cl...
the peach ginger sauce is so good. i am going to use this as a sauce for other dinners as well. if you have any problems finding hot cherry peppers, check out the 'italian' section of your supe...
Best ham I ever cooked. I'm sick to death of pineapple-y stuff. The peaches w/ the tang from red pepper/ginger was just spectacular w/ that ham. Thank you for making my husband announce that ...
This was a GREAT recipe! I liked it much better than the old ham/pineapple standard.
An update: I've been leaving the nectar out for a thicker sauce. Tastes great either way - enjoy!