Baked Ham with Peaches
Ham baked in a spiced, brandied orange sauce with peaches.
1 (12-pound) ham
2 tablespoons ground cloves
1/2 cup orange juice
1 tablespoon grated orange peel
1 (16-ounce) can peaches in syrup
1/2 cup brandy
1 teaspoon ground ginger
1 teaspoon ground allspice
1 tablespoon dry mustard
- Score the fat of a ham in a diamond pattern and stud with cloves.
- Roast at 325°F (160°C) for 2 hours* on a rack in the preheated oven.
- Remove the ham from the oven, remove the rind, pour orange juice into the baking pan and sprinkle grated orange peel on top.
- Drain peaches in syrup (halves); reserving the juice.
- Meanwhile, combine brandy, ginger, allspice, dry mustard, and the reserved peach juice. Pour the entire mixture over the ham and continue cooking for 1 1/2 hours or to internal temperature of 160°F (70°C) basting every 15 minutes. Add the peach halves during the last 10 minutes.
Makes 12 servings.
*Note: Directions are for a bone-in, fully cooked ham. Also called “ready-to-eat’” or “heat-and-serve” ham. A “cook-before-eating” ham must be cooked to an internal temperature of 160°F (70°C), approximately 18 to 20 minutes per pound.