Cookbook:Ginger Peach Glazed Ham
Ginger Peach Glazed Ham | |
---|---|
Category | Pork recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 1 city-style (brined) ham, hock end
- 3 cups peach nectar
- ¼ cup Worcestershire sauce
- 1 cup chicken broth
- 5-inch piece fresh ginger, peeled
- ¾ cup honey
- 6 peaches, peeled and sliced
- 5 bay leaves
Procedure
edit- Place peaches in a single layer on the bottom of a roasting pan. Set aside.
- Score skin and fat layers of ham in a diamond pattern with a paring knife. Place on top of peach slices.
- Cover with aluminum foil. Insert an oven-safe probe thermometer into the center, but not touching bone.
- Bake at 250°F until internal temperature reaches 130°F.
- Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over high heat until reduced by ⅓. Fish out ginger and bay leaf, and set aside.
- Remove skin and fat layers off of ham. Pour peach mixture into pan and toss ham to coat. Remove aluminum foil and thermometer. Reinsert thermometer into a different area and bake at 350°F until internal temperature reaches 140°F. Remove and let rest ½ hour before carving.