Ham With Peach Chutney Recipes

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PEACH GLAZED HAM



Peach Glazed Ham image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 8

3 cups peach nectar
1 (1-inch) piece ginger, smashed
1/2 lemon, juiced
4 cloves garlic, smashed
1/4 cup Dijon mustard
1 cup brown sugar
1 (14-pound) precooked ham
3 whole peaches

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.

BAKED HAM WITH PEACH GLAZE



Baked Ham With Peach Glaze image

When I lived in Milwaukee we used to be able to buy hot ham and rolls on Sunday morn and had our choice of "baked" or boiled. I hated the boiled ham, but the baked was absolutely delicious. I suspect it was cooked in a Nesco roaster in water with certain spices.

Provided by Frank Butcher

Categories     Pork

Time 1h1m

Yield 8 serving(s)

Number Of Ingredients 7

1 ham
1 teaspoon whole cloves
1 (28 ounce) can peach halves in syrup, reserving 1/4 cup syrup from peaches
1 cup brown sugar
2 tablespoons vinegar
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon

Steps:

  • Bake ham, fat side up, in a roasting pan, according to the timetable below.
  • Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.
  • Score fat surface in diamond shapes, cutting only 1/4-inch deep.
  • Stud with whole cloves.
  • Spoon glaze (recipe follows) over ham and return to oven to complete cooking.
  • Cooking Timetable for Ham Oven Temperature 325°F.
  • Meat Thermometer: 170 F for picnic shoulder or cottage ham.
  • 160 F for other hams.
  • 130 F to 140 F for "Ready to Serve" hams.
  • Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
  • Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
  • Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
  • Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
  • Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
  • Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
  • Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
  • Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
  • Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
  • Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
  • * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
  • * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
  • Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze.
  • Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration.

Nutrition Facts : Calories 179.1, Fat 0.2, Sodium 17.6, Carbohydrate 46.8, Fiber 1.4, Sugar 45, Protein 0.5

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