Peachy Pecan Ham
Sweet peaches complement the smoky, saltiness of ham with simple perfection.
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; score ham in diamond pattern with a sharp paring knife. Cover with foil and bake according to package directions, about 3 hours. Thirty minutes before ham is done, remove foil and brush with ½ cup peach preserves. Baste occasionally until done (160°F for 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 sugar and remaining cup of preserves. Cook over medium heat, stirring constantly, until thickened. Stir in peaches and pecans. Cook until warmed through, about 2 more minutes. Slice ham and serve with peach sauce on the side.
Makes 12 servings.