Ham baked in a brandied orange spice sauce with peaches.

Baked Ham 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

1. Score the fat of a ham in a diamond pattern and stud with cloves.
2. Roast at 325°F (160°C) for 2 hours on a rack in the preheated oven.
3. Remove the ham from the oven, remove the rind, pour orange juice into the baking pan and sprinkle grated orange peel on top.
4. Drain peaches in syrup (halves); reserving the juice.
5. 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.