Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Monday, April 2, 2012
[Those potatoes are Miso Mashed Potatoes Recipe]
Don’t be intimidated by a big ol’ Easter ham. First of all, it’s fully cooked already (unless you’re buying country ham, which is an entirely different thing altogether) and all you’re doing is warming it back up, slowly.
Seriously! You can do it! The recipes I create for ham are soooo simple, fruit + sugar makes a fab glaze. With this recipe, I added grilled peaches to serve alongside the ham. It’s a light, simple and happy plate.
Grilling the peaches makes ‘em sweet, warm and juicy.
Here’s the key to buying ham: check out the label and make sure it says, “Ham with Natural Juices.” If your label says “Ham with Juices and Water” – don’t get it. The best ham is the one with the least amount of additives and water.
I’m going to give you step by step photos on how to make this recipe, but I’m cheatin’ – the step by step recipes are borrowed from my Ham with Mango Ginger Glaze since it’s almost the exact same procedure. I hope you don’t mind!
Here’s the ham. See on the label “Semi-Boneless Ham with Natural Juices” – that’s good. Open it up.
Use a sharp knife to score the ham, criss-cross. Just go in one direction diagonally, then the other way so you get “diamonds.” The scoring is totally not necessary, but it looks really pretty and also will help the glaze really stick onto the ham in a later step.
Place your ham in a oven-safe vessel not too much larger than the ham itself. Either a roasting pan, or large saute pan will do. Here’s my beloved cast iron. See how there’s only a couple inches of space around the ham?
Pour the peach nectar in the pan until it reaches about 1/2 inch up the sides. The juice helps with keeping the ham moist.
Cover with foil…which in the oven will help create steam with the mango juice. So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavorful (peachy!) environment. You’re gonna do 15 minutes per pound.
Stick it in the oven 275F. We’re gonna warm this baby up low ‘n slow….
In the meantime, let’s make the glaze: brown sugar, peach jam, ground cloves and ground ginger. Just heat it up and let it get all sticky and glaze-y.
Hey, remember that ham!? Well after the 15 minutes per pound is up (for me it was about 1 1/2 hours) it will look like this:
Now’s the time to crank your oven to 425F while the oven is coming up to temp, brush with some of the Peach Glaze. (You’ll only use some of the glaze, reserve the rest):
Alllll over the ham.
Stick it back in the oven to let the glaze get caramelized. 15 minutes later…..it’s DONE.
Remove the ham to a cutting board and let rest. In meantime, let’s finish the glaze for serving. There’s a lot of pan juice left:
Pour some of that into the Peach Glaze that’s left over — just to thin it out a bit and add more depth of flavor:
Hello….well rested ham!
Here’s how to slice the ham. See that bone in the middle? That gets in the way – so we’re going to take a knife and cut horizontally right above the bone:
And then go the other way:
Now, we’re ready to slice:
How beautiful is that?!
Grill the peaches and serve alongside with the Ham topped with Peachy Glaze.
Easter Ham with Grilled Peaches Recipe
If you can't find peach nectar, substitute with mango or orange juice.
Ingredients:6-7 pound fully cooked ham (preferably "ham with natural juices")
1-2 cups peach nectar or juice
1 1/2 cups peach jam or preserves
3/4 cup light brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
6 ripe peaches
1. Let the ham stand at room temperature for 90 minutes.
2. Preheat oven to 275F and set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham on oven-safe skillet with high sides or a large pot. Pour the juice into the pan, and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 1 1/2 to 2 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100F.
3. While the ham is cooking, prepare the glaze. Combine the peach jam, brown sugar, ground ginger and cloves in a small sauce pot and cook over low heat until the glaze is thick and sticky. Turn off heat and set aside.
4. When the ham has finished cooking (step 2), take the ham out of the oven. Turn the oven to 425F. Brush the ham with about 1/4 of the glaze all over. You should have some juice in the pan, if not, add additional juice or water to reach 1/4". Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 120F. Remove ham to a cutting board and let rest for 15 minutes.
5. Return the remaining glaze to the stove on medium-low heat. Your roasting pan should have some juice left - carefully pour about 1/2 cup of the pan juice into the glaze. Whisk and adjust with either more juice or peach jam to create a beautiful, slightly thick glaze for serving.
6. Cut each peach in half, twist and remove pit (you can also use a teaspoon measuring spoon to scoop out the pit. Grill the peaches, cut side down for 3-5 minutes on medium-high heat (either on bbq grill or grill pan) Alternatively, you can place the peaches on a baking sheet, cut side up. Place rack 6" below heating surface and broil for 5 minutes or until peaches begin to caramalize.
7. Carve the ham and serve with the Peach Glaze and Grilled Peaches.
Easter Ham with Mango Ginger Glaze (5 ingredients)
Cola-Pineapple Glazed Ham Recipe (6 ingredients)
Blackberry Rum Glazed Ham Recipe (15 minute recipe for 2-4 people)