Peach chutney from canned peaches adds an updated condiment to this traditional ham dinner. Serve with steamed broccoli, roasted potatoes and warm rolls.

Ham with Peach Chutney

1 (4-pound) fully-cooked boneless ham
1 (16-ounce) can peach slices in natural juices, drained

3/4 cup cider vinegar
1/2 cup firmly packed brown sugar
1/2 cup minced onion
1 apple, peeled, cored and chopped
1 teaspoon pickling spices
Juice of 1/2 lemon

1. Place ham in a shallow pan and roast in 325°F (160°C) oven until meat thermometer inserted reads 140°F (60°C), about 1 1/2 to 2 1/4 hours. Slice ham thinly to serve; serve with peach chutney on the side.
2. For chutney: Chop peaches coarsely. Combine all ingredients in large saucepan; simmer 20 minutes until thickened slightly. Cool, cover and refrigerate. Serve cold or at room temperture with baked ham. Chutney serves about 32 (one tablespoon servings)

Makes 16 servings.

Nutrition Facts: Calories 260 calories Protein 32 grams Fat 12 grams Sodium 150 milligrams Cholesterol 105 milligrams Saturated Fat 4 grams Carbohydrates 13 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.