Easter Ham with Grilled Peaches

grilled-peach-ham-recipe-489-2

Servings: 10-12      Prep Time: 10 minutes      Cook Time: 15 minutes per pound

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

Directions:

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.