PEACH GLAZED EASTER HAM

Peach Glazed Easter Ham

A welcome change from the traditional adornment of pineapple slices and marashcino cherries.

Serves 10 to 12

2 Tablespoons whole cloves
2 cups packed brown sugar
1 stick butter
1/4 cup orange juice
1 16-oz can peaches with their juice
1/4 cup Creole mustard
½ cup peach or apricot preserves
1 tsp. Cinnamon
2 tsp. Allspice
1 tsp. Ginger
1 10-14 lb. Ham
1 large plastic marinating bag with twist tie

Mix 1 Tbsp. Of the cloves with brown sugar, butter, orange juice, liquid from peaches, mustard, preserves, cinnamon, allspice and ginger together in a large saucepan. Cook on medium heat until mixture becomes thick and bubbly. Remove from heat and let cool. Rinse ham and pat dry. Press the remaining cloves evenly all over the ham. Place ham in the plastic roasting bag and pour the cooled peach glaze over the ham. The glaze will be very thick. Close the bag tightly with a twist tie and leave the ham in the refrigerator overnight.

Next day, dremove it from the refrigerator and put peaches on top, securing with toothpicks. Place ham on cooking rack and put n a baking pan. Pour the glaze from the marinating bag all over ham. Cover the ham tightly with foil and place in a preheated 325 degree oven. Bake 18 minutes per pound. Cook the ham 1–1 ½ hours covered, then remove the foil and finish cooking. Baste ham with the pan drippings every 20 minutes.

You may add 2 Tbsp of peach liqueur, schnapps or vodka to the peach glaze before baking.