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Home-cured Ham with Peach-Ginger Sauce

From Foothills Market

<p>Looking for something other than the traditional pineapple glaze for your special-occasion ham? This combination of peaches and ginger with a touch of pepper makes for a tangy-sweet taste.</p>
Source: (Entered by Market Manager)
Serves: 10 servings (from a 10-lb ham)

1 10-lb bone-in ham
2 tsp whole cloves
2 Tbsp brown mustard
1/4 tsp grown cinnamon
3/4 cup packed brown sugar, divided
2 Tbsp apple cider vinegar
1 cup peach nectar (omit for thicker sauce)
1 cup peach preserves
5 cups frozen peach slices
2 tsp fresh ginger root, minced
1 hot cherry pepper, seeded and minced
1 cinnamon stick (3-inch)

Step by Step Instructions
  1. Allow ham to thaw in refrigerator, approximately 1 day for each 2 lbs of meat.Rinse the ham well and blot dry with paper towels. Score skin in a diagonal pattern and press whole cloves into the skin. Place in a roasting pan with 1 or 2 cups of water (depending on size). Place in a 325-degree oven and roast until ham reaches an internal temperature of 130-135 degrees (about 2 hours, longer for bigger hams). If water has evaporated, add more. Increase heat to 425 and roast ham until skin is brown and the ham has an internal temperature of 145-150 degrees. Cover with foil if the ham begins to look dry.
  2. During the last hour of cooking, mix together cinnamon, mustard, and 1/2 cup brown sugar in a small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, apple cider vinegar, peach nectar, and peach preserves. Bring to a boil, then stir in the sliced peaches, ginger, cherry pepper, and cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25-30 minutes.
  3. Remove the ham from the oven and brush liberally with the mustard glaze. Decrease the oven temperature to 350 degrees and return the ham to the oven, uncovered. Bake for an additional 20-30 minutes or until glaze is bubbly. Allow the ham to rest for 15-20 minutes before carving. Serve with hot Peach-Ginger sauce.