Peach Glazed Virginia Ham Recipe
Peach glazed virginia ham is a fruited meat recipe. Prepared with the famous smoked virginia ham, the meat is cooked in the oven and brushed with a mixed glaze of peach preserves, mustard and tabasco sauce with a hint of cloves. Popped in the oven to cook some more, it is served with a side of peach corn piccalilli made with added pepper and green onions.
Ingredients
| GLAZED HAM | ||
| 1 (8-pound) smoked Virginia ham | ||
| Peach preserves | 1/2 Cup (16 tbs) | |
| 1 tablespoon coarse-grained mustard | ||
| 3/4 teaspoon TABASCO pepper sauce | ||
| 1/8 teaspoon ground cloves PEACH-CORN PICCALILLI | ||
| 3 large ripe peaches | ||
| Vegetable oil | 1 Tablespoon | |
| Red bell pepper | 1 Medium, diced | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Corn | 1 Can (10oz), drained | |
| Brown sugar | 2 Tablespoon | |
| Cider vinegar | 2 Tablespoon | |
| 1 teaspoon TABASCO pepper sauce | ||
| Salt | 1/4 Teaspoon | |
Directions
Heat oven to 325°F Remove skin from ham; trim off any excess fat.
Score fat 1/4 inch deep in 1-inch diamonds.
Place ham, fat side up, in roasting pan.
Insert meat thermometer into thickest part of ham, not touching the bone.
Bake 11/2 hours until thermometer reaches 135°F For glaze, in bowl, mix peach preserves, mustard, TABASCO sauce and cloves.
Remove ham from oven, maintaining oven temperature; brush with glaze.
Bake 20 minutes or until the temperature reaches 160°F Meanwhile, prepare Peach-Corn Piccalilli.
Cut peaches in half and remove pits.
Chop two of the peach halves; set aside.
In 2-quart saucepan heat oil over medium heat.
Add red pepper and green onions.
Cook 3 minutes, stirring frequently.
Add corn, brown sugar, vinegar, TABASCO sauce and salt.
Heat to boiling; stir in chopped peaches.
Reduce heat to low; cover and simmer 5 minutes or until peaches are just tender.
Score fat 1/4 inch deep in 1-inch diamonds.
Place ham, fat side up, in roasting pan.
Insert meat thermometer into thickest part of ham, not touching the bone.
Bake 11/2 hours until thermometer reaches 135°F For glaze, in bowl, mix peach preserves, mustard, TABASCO sauce and cloves.
Remove ham from oven, maintaining oven temperature; brush with glaze.
Bake 20 minutes or until the temperature reaches 160°F Meanwhile, prepare Peach-Corn Piccalilli.
Cut peaches in half and remove pits.
Chop two of the peach halves; set aside.
In 2-quart saucepan heat oil over medium heat.
Add red pepper and green onions.
Cook 3 minutes, stirring frequently.
Add corn, brown sugar, vinegar, TABASCO sauce and salt.
Heat to boiling; stir in chopped peaches.
Reduce heat to low; cover and simmer 5 minutes or until peaches are just tender.
Chef
