Baked Ham With Walnut Peach Sauce Recipes

PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
• Strain out ginger and garlic.
• Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
• Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
• Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

BAKED HAM WITH WALNUT PEACH SAUCE

Steps:

• Preheat oven to 325°F.
• Put the ham in a shallow baking pan.
• With a sharp knife, score the ham in a diamond design.
• Add 1 cup of water to the bottom of the pan.
• Cover pan securely with foil and bake for 1 hour.
• Uncover the ham and brush with 1/2 cup of peach preserves.
• Bake uncovered, 30 minutes longer, basting occasionally.
• Meanwhile make the sauce: In a medium saucepan, combine the nectar, chicken broth and cornstarch and stir until smooth.
• Add remaining 1/2 cup peach preserves and the brown sugar and bring to a boil, whisking occasionally.
• Simmer the sauce until thickened.
• Add the walnuts and peaches and simmer 1 minute longer.
• Whisk in the mustard, lemon juice and salt and pepper to taste. Serve the ham sliced with the sauce on the side. From Gourmet, March 1999.

BAKED HAM WITH BROWN SUGAR MUSTARD GLAZE

Steps:

• Preheat oven to 350 degrees
• Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving.
• Preheat oven to 350 degrees
• Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

PAN-FRIED HAM WITH SWEET BALSAMIC-PEACH SAUCE

Steps:

• Cut ham into 4 slices, each about 1/4 inch thick.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high. Heat remaining ingredients in skillet about 6 minutes, stirring frequently, until peaches are tender and sauce is reduced to a glaze.
• Add ham; reduce heat to medium. Cover and cook about 5 minutes, turning once, until ham is hot.

PEACH GLAZE FOR HAM

Steps:

• Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.

BAKED HAM WITH GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ham in a large baking dish.
• Bake in the preheated oven for 45 minutes. Whisk brown sugar, ginger ale, mustard, and cinnamon together in a bowl; brush over ham. Continue baking ham until the meat pulls away easily from the bone, about 45 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BAKED HAM WITH PEACH GLAZE

Steps:

• Bake ham, fat side up, in a roasting pan, according to the timetable below.
• Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.
• Score fat surface in diamond shapes, cutting only 1/4-inch deep.
• Stud with whole cloves.
• Spoon glaze (recipe follows) over ham and return to oven to complete cooking.
• Cooking Timetable for Ham Oven Temperature 325°F.
• Meat Thermometer: 170 F for picnic shoulder or cottage ham.
• 160 F for other hams.
• 130 F to 140 F for "Ready to Serve" hams.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• * Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.
• Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze.
• Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration.

GLAZED HAM WITH PEACH-GINGER SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
• Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
• While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
• Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

BAKED HAM WITH CUMBERLAND SAUCE

Steps:

• Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.

BAKED HAM WITH BALSAMIC BROWN SUGAR GLAZE

Steps:

• Heat oven to 325°F. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes or until thermometer reads 135°F (13 to 17 minutes per pound).
• About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Mix brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
• Cover ham loosely and let stand about 10 minutes or until thermometer reads 140°F. Garnish with orange slices and cherries.