Sweet peaches complement the smoky, saltinessof ham to perfection.
Recipe: Peachy Pecan Ham
1 (6-pound) ham 1 cup peach preserves – divided use 1 (11.5-ounce) can peach nectar 1 tablespoon cornstarch 1 teaspoon dry mustard 1/2 cup firmly packed brown sugar 2 large peaches, peeled, pitted and sliced 1/2 cup chopped pecans, toasted
Preheat oven to 325°F (160°C).
Place ham in a shallow baking pan; scoreham in diamond pattern with a sharp paring knife. Cover withfoil and bake according to package directions, about 3 hours.Thirty minutes before ham is done, remove foil and brush with½ cup peach preserves. Baste occasionally until done (160°Ffor fresh ham, 130°F for ready-to-eat ham).
In a medium saucepan, combine peach nectar,cornstarch and dry mustard; stir until smooth. Add brown sugarand remaining cup of preserves. Cook over medium heat, stirringconstantly, until thickened. Stir in peaches and pecans. Cookuntil warmed through, about 2 more minutes. Slice ham and servewith peach sauce on the side.
Makes 12 servings.
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