A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can be made ahead of time and reheated before serving.

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

1403 calories; protein 85.1g 170% DV; carbohydrates 73g 24% DV; fat 84.6g 130% DV; cholesterol 254.5mg 85% DV; sodium 5888.6mg 236% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2008
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 which didn't need to cook as long. Everyone LOVED it. Read More
(34)
29 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/24/2008
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 which didn't need to cook as long. Everyone LOVED it. Read More
(34)
Rating: 5 stars
07/15/2007
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 close using white balsamic vinegar and twice as much ginger (which I love). I also didn't put the pepper in. So my rating is perhaps a bit skewed but I'm so pleased with the result that I'm giving it a 5! I think it would probably be very good as stated too. Read More
(28)
Rating: 5 stars
12/28/2008
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 supermarket. our supermarkets didn't have any whole peppers but i found them sliced and marketed as 'hoagie spread' in the italian section. i had to go to a larger store that had plenty of selection to find it. Read More
(25)
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Rating: 5 stars
12/25/2008
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 the kids and I had cooked a 5 star Christmas dinner. I'll be cooking this for many many more years. Read More
(21)
Rating: 5 stars
12/25/2008
Totally Awesome Read More
(15)
Rating: 5 stars
01/19/2010
This was a GREAT recipe! I liked it much better than the old ham/pineapple standard. Read More
(14)
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Rating: 5 stars
09/09/2011
An update: I've been leaving the nectar out for a thicker sauce. Tastes great either way - enjoy! Read More
(13)
Rating: 4 stars
12/03/2007
This was a huge hit at Thanksgiving! Thanks! Read More
(13)
Rating: 4 stars
12/16/2009
I made this ham exactly as it appears in this recipe and our friends were absolutely amazed. I am doing it again for Christmas this year. Read More
(12)