Slow Cooker Peach Glazed Ham Recipes

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.

RIESLING PEACH GLAZED HAM

Steps:

• Heat oven to 350°F. Line shallow roasting pan with foil. Place ham on rack in roasting pan. Insert ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone.
• In 1-quart saucepan, heat wine, thyme sprigs and shallot to boiling over medium-high heat. Reduce heat; simmer uncovered 7 to 8 minutes or until wine is reduced to 1/2 cup. Remove from heat. Discard thyme sprigs. Stir in preserves, brown sugar and mustard. Brush half of glaze mixture over ham.
• Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes. Cover loosely with foil; bake 30 minutes longer or until thermometer reads at least 140°F. Let stand 15 minutes before slicing.

PEACH-GLAZED HAM

Steps:

• Score surface of the ham, making diamond shapes 1/2 in. deep; insert a clove into each diamond. Place on a rack in a well-greased foil-lined roasting pan. Pour soda over ham. Spread 1 cup brown sugar over ham. Add water to pan. Cover and bake at 325° for 1-1/2 to 2 hours., In a large saucepan, combine the preserves, butter, honey, mustard, Liquid Smoke if desired, ground cloves and remaining brown sugar. Cook and stir over low heat until butter is melted and sugar is dissolved. Uncover ham; brush with glaze. , Arrange the pineapple slices and peach halves over ham, securing with wooden toothpicks. Bake, uncovered, for 25-30 minutes or until a thermometer reads 140° and ham is heated through. Discard toothpicks before carving.

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.

PEACH GLAZED HAM

Steps:

• Place ham in a large roasting pan and bake as directed on the wrapping, about 18 minutes per pound. Combine remaining ingredients, in a small bowl and stir until smooth. Remove the ham from the oven and score the skin in a diamond pattern. Spoon the glaze over, spreading to coat completely. Return the ham to the oven and bake for about 30 minutes longer.
• Chef's Note: To make really special, take small can pineapple rings, drain syrup and place pineapple rings on top of the glazed ham. Secure the pineapple to the ham with wooden cocktail sticks. Then take small jar of cocktail cherries and place 1 cherry in the center of each pineapple ring and continue to baste with the glaze during the cooking process. This makes a good looking ham for a summer buffet table.

SLOW COOKER PEACH GLAZED HAM

Steps:

• Place spiral cut ham large end down.
• Sprinkle ham with 1/2 cup of light brown sugar and 1 tsp. Pumpkin Pie Spice Mix.
• Spoon 1 cup of Peach preserves over the top of the ham.
• Cover and bake for 3.5 - 4 hours on low heat in your slow cooker. (Please note if ham is too tall for lid to go down over cooker cover with foil and crimp down around the edge of the slow cooker baking bowl. Then place with glass lid.
• Remove ham from cooker and place on serving platter. Spread the other 1/2 cup of peach preserves over the top and serve immediately.

RIESLING-PEACH GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• Line a shallow roasting pan with foil. Place ham on the rack in the roasting pan.
• Put an ovenproof meat thermometer in the ham so tip is in center of the thickest part of the meat and does not touch bone.
• In a 1-quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat.
• Reduce heat and simmer uncovered until the wine is reduced to 1/2 cup.
• Remove from heat and discard thyme sprigs. Stir in peach preserves, brown sugar, and mustard.
• Brush half of glaze mixture over ham.
• Bake ham uncovered 1 hour 30 minutes. Baste ham with remaining glaze mixture every 30 minutes.
• Cover ham loosely with foil, and bake for another 30 minutes, or until thermometer reads 140 degrees F.
• Remove ham from oven and let stand 15 minutes before serving.

PEACH GLAZED HAM

Steps:

• 1. Put ham cut side down in a large deep heavy pot (about 10 quarts) and add water and syrup. Bring liquid to a boil, then reduce heat to low and gently simmer ham, covered, until tender, 2 to 2 1/2 hours. Uncover and cool slightly.
• 2. Preheat oven to 350°F.
• 3. When ham is cool enough to handle, remove from pot, reserving cooking liquid. Then cut off any rind and excess fat, leaving a thin layer. Transfer ham to a roasting pan.
• 4. Drain peaches. Reserve 1/2 to 1 cup of the light syrup.
• 5. Whisk together sugar, mustard, peach syrup, and ground cloves (if using) in a bowl. Spoon over ham. Warm preserves until just runny (35-40 seconds in the microwave) and pour over ham as well. Attach peaches to ham with wooden toothpicks. Add 2 cups reserved cooking liquid to roasting pan and bake in middle of oven, basting occasionally, until ham is glazed and juices are bubbling, 30 to 40 minutes. Serve warm or at room temperature.