Tipsy Ham With Peaches Recipes

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GLAZED HAM WITH PEACH-GINGER SAUCE



Glazed Ham with Peach-Ginger Sauce image

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.

Provided by Jeannette

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 2h30m

Yield 10

Number Of Ingredients 13

1 (10 pound) fully-cooked, bone-in ham
2 teaspoons whole cloves
¼ teaspoon ground cinnamon
2 tablespoons brown mustard
½ cup packed brown sugar
¼ cup packed brown sugar
2 tablespoons apple cider vinegar
1 cup peach nectar
1 cup peach preserves
5 cups frozen peach slices
2 teaspoons minced fresh ginger root
1 hot cherry pepper, seeded and minced
1 (3 inch) cinnamon stick

Steps:

  • 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.

Nutrition Facts : Calories 1403.2 calories, Carbohydrate 73 g, Cholesterol 254.5 mg, Fat 84.6 g, Fiber 2.8 g, Protein 85.1 g, SaturatedFat 30.1 g, Sodium 5888.6 mg, Sugar 67.5 g

HAM WITH PEACHY BROWN SUGAR DIJON GLAZE-ANNETTE'S



Ham With Peachy Brown Sugar Dijon Glaze-Annette's image

This recipe is peachy! Pineapple is typically used with ham so using peach added a new - and great - flavor to the ham. The glaze is wonderfully sweet. This ham would be a great addition to your dinner table!

Provided by Annette W.

Categories     Pork

Time 1h40m

Number Of Ingredients 12

9 lb bone-in spiral cut ham, fully cooked
1 c peach preserves
1 c brown sugar
3/4 c Dijon mustard
1/2 c white cranberry/peach juice
1 pinch ground cloves
1 can(s) sliced peaches for garnish
ADDITIONAL GLAZE FOR SLOW COOKER
1/2 c peach preserves
1/2 c brown sugar
6 Tbsp Dijon mustard
1/4 c white cranberry/peach juice

Steps:

  • 1. Preheat oven to 350. Put about 1 cup of water in the bottom of a good sized broiler pan or a roasting pan set up with a rack. Put rack back on top and place ham meat side down.
  • 2. Mix remaining ingredients in a large glass measuring cup that you can pour out of.
  • 3. Start to pour 1/2 of glaze over ham, making sure you open the layers of spirals, getting between them but leaving plenty to pour on top to drip down the sides as well.
  • 4. Cover ham loosely with aluminum foil. Bake on center rack for 50-60 minutes (mine baked for 60). Remove foil. Pour the other 1/2 of glaze on ham and return to oven for an additional 20-30 minutes uncovered (mine took 30).
  • 5. While ham is cooking the last 20-30 minutes. Make up another 1/2 batch of glaze. Set aside.
  • 6. Remove ham from oven. Cut ham off bone and place in slow cooker. Pour juices from the bottom of pan over ham as well as the additional glaze you made. Turn slow cooker/crock pot to warm or low and allow the ham to soak up even more flavor as you finish preparing the rest of your dinner and getting everything on the table.
  • 7. Place ham on a serving platter and surround with drained sliced peaches for garnish. Enjoy!
  • 8. Don't forget to save the ham bone and fix some wonderful ham and bean soup. I recommend Bonnie Dare's. https://www.justapinch.com/recipes/soup/bean-soup/old-fashioned-thick-white-bean-soup-bonnies.html?p=18

PEACH GLAZED HAM



Peach Glazed Ham image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield s: 4 servings

Number Of Ingredients 6

1 fully cooked ham, about 7 to 9 pounds
1 (20-ounce) jar peach preserves
1 1/2 tablespoons Creole mustard, spicy mustard, or Dijon
2 tablespoons peach liqueur (Schnapps) or peach nectar
2 tablespoons lemon juice
Dash cinnamon

Steps:

  • Place ham in a large roasting pan and bake as directed on the wrapping, about 18 minutes per pound. Combine remaining ingredients, in a small bowl and stir until smooth. Remove the ham from the oven and score the skin in a diamond pattern. Spoon the glaze over, spreading to coat completely. Return the ham to the oven and bake for about 30 minutes longer.
  • Chef's Note: To make really special, take small can pineapple rings, drain syrup and place pineapple rings on top of the glazed ham. Secure the pineapple to the ham with wooden cocktail sticks. Then take small jar of cocktail cherries and place 1 cherry in the center of each pineapple ring and continue to baste with the glaze during the cooking process. This makes a good looking ham for a summer buffet table.

GLAZED HAM WITH PEACH-GINGER SAUCE



Glazed Ham With Peach-Ginger Sauce image

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.

Provided by Annacia

Categories     Ham

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 13

1 (10 lb) fully-cooked bone-in ham
2 teaspoons whole cloves
1/4 teaspoon ground cinnamon
2 tablespoons brown mustard
1/2 cup packed brown sugar
1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
1 cup peach nectar
1 cup peach preserves
5 cups unsweetened frozen peach slices
2 teaspoons minced fresh gingerroot
1 hot cherry pepper, seeded and minced
1 (3 inch) cinnamon sticks

Steps:

  • 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 pre-heated 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 saved 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.

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

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.

SUPER SIMPLE PEACH GLAZED HAM



Super Simple Peach Glazed Ham image

I didn't have many ingredients to make a traditional peach glaze, so I improvised this Thanksgiving. Enjoy!!!

Provided by Foodie4evr

Categories     Ham

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 4

1 -8 lb boneless precooked ham
1/4 cup Dijon mustard
1/2 cup brown sugar
2 (15 ounce) cans peach halves in syrup, pureed

Steps:

  • Rub exterior of ham with dijon mustard. I prefer using Raye's Old World Gourmet Traditional European-Style Dijon Mustard. Pat brown sugar on exterior of ham. Blend peaches and syrup in a blender to the consistency of a puree. Bake ham in a dutch oven with oven-proof lid skin side up accordingly. I baked mine at 325 degrees for 2 hours. Leave lid off for the first twenty-five minutes, but do not baste ham yet. After that, baste with peach puree every 25 minutes. Place lid on dutch oven after each basting. Remove from oven after 2 hours. Slice ham to desired thickness, and serve with warm peach sauce over each slice.

Nutrition Facts : Calories 219, Fat 3.6, SaturatedFat 1.1, Cholesterol 29.5, Sodium 958.8, Carbohydrate 35.2, Fiber 1.6, Sugar 33.3, Protein 13.4

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