Easter Ham with Peach Glaze is a delectable way to serve an extraordinary meal for the holiday, with a sweet and luscious flavor.
Easter Ham with Peach Glaze
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 1 fresh ham, 16 to 18 pound fully cooked, boned
- 2 Cups chicken broth
- 1 Cup sugar
- 3/4 Cup cider vinegar
- 3/4 Cup golden raisins
- 12 whole cloves
- 1 2-inch cinnamon stick
- 1 20 ounce bag frozen unsweetened peaches
- Prepare Peach Glaze at least 1, up to 2 days before serving.
- Combine sugar, vinegar and raisins in heavy non-aluminum saucepan. Wrap cloves and cinnamon in cheesecloth and add to pan.
- Cook over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat; cover and simmer 10 minutes. Add peaches and simmer, uncovered, until mixture is reduced to 1 1/2 Cups, skimming surface and stirring occasionally, 30 to 40 minutes. Cool glaze to room temperature.
- Cover and refrigerate for 2 days. Bring glaze to room temperature and discard spice bag before using.
- Cut away rind and all but 1/4-inch layer of fat from upper surface of ham. Score 1/4-inch-deep diamond pattern in upper surface.
- Place ham in shallow baking pan just large enough to accommodate.
- Bring ham to room temperature before baking.
- Preheat oven to 325 degrees. Set ham in oven. Add broth to pan.
- Bake ham 2 hours, basting every 15 minutes. Spoon off pan drippings. Spread glaze over top of ham. Bake until glaze is light brown, about 45 minutes.
- Let rest 20 minutes before serving.
Both the sauce and ham serve 10.