Peach-Glazed Country Ham
Those raised on country-style or Southern-style ham know its tangy, tasteful allure. This peach-glazed beauty would make a convert out of any Yankee.
1 (10 to 14-pound) country-style ham
2/3 cup peach jam or preserves
- Using a stiff brush, thoroughly scrub the ham. Place in a large pot; cover with water and soak for 12 to 24 hours, changing water several times.
- Drain. Cover ham with fresh water and bring to a boil; reduce heat and simmer for 20 to 25 minutes per pound. Ham is done when flat (pelvic) bone moves easily.
- Lift ham from simmering liquid and remove to drain over sink. When ham is cool enough to handle, place on a large shallow roasting pan, jelly roll pan or cookie sheet. Remove the rind with a sharp knife, leaving 1/4-inch-thick layer of fat. Score the ham at 1-inch intervals. Spread with peach preserves and dot with pecan halves.
- Bake in a 400°F (205°C) oven for about 20 minutes or until the glaze browns.
- Transfer ham to a serving platter and cool slightly.
- To serve, cut ham into paper-thin slices.
Makes 20 to 28 servings.
Recipe and photograph provided courtesy of National Pork Board.