Ham And Fresh Peach Chutney On Corn Bread Recipes

PEACH GLAZED HAM WITH PEACH CORN RELISH

Steps:

• Preheat the oven to 325 degrees F.
• Score fat side on ham in a diamond design. Put the ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the meat thermometer registers 135 degrees F, about 1 1/2 hours.
• Combine the peach preserves, mustard, hot sauce and ground cloves in a small bowl, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140 degrees F, about 20 minutes.
• Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve.
• Combine the vinegar, sugar, mustard, mustard seed, and turmeric in a small saucepan and bring to a boil over medium heat. Add the corn, onion, and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.
• Yield: 1 1/4 cups
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Ease of preparation: easy
• In a small saute pan, cook diced peach with water over medium heat until tender. Add the Loveless Cafe Corn Relish and a pinch of ground cloves and cook for 3 to 5 minutes. Serve the relish hot or cold.
• Yield: 1 1/2 cups
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Ease of preparation: easy

PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
• Strain out ginger and garlic.
• Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
• Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
• Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

HAM AND FRESH PEACH CHUTNEY ON CORN BREAD

Steps:

• To Make Corn Bread:
• Preheat oven to 375°F. and generously butter a jelly-roll pan. 15 1/2 by 10 1/2 by 1 inch.
• In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
• In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan. (It is important to spread batter evenly or corn bread will be too thin and crisp in places.) Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden. While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter. With a metal spatula carefully transfer corn bread to a cutting board to cool and trim.
• Halve each square diagonally to form 24 triangles. Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread will soften slightly. If crisper corn bread is desired, reheat in a 350°F. oven until crisp before proceeding with recipe.
• To Assemble Hors d'Oeuvres:
• Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney.
• Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
• In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin. Chill chutney, covered, at least 1 hour and up to 2 hours.
• About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.
• Can be made in 45 minutes or less but requires additional unattended time.