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How could I let the week leading up to Easter go by without sharing a delicious option for your main course? I have shared a lot of different ham recipes with you in the last 9 years. Everything from old school pineapple and cherry glazed ham, aprioct glazed ham, honey mustard glazed ham, pomagranate glazed ham slices, and the list goes on. This time around we have a simple and amazing spiced peach glazed ham that is to die for! Simple in its creation, but big on flavor. This ham will feed you for Easter dinner and beyond and that is why we will be featuring ham as our next topic of conversation in our budget friendly bulk cooking meal makers series. This one will be a fun ride!
Since this is a non sliced ham, it is necessary to score the outside to allow the meat to expand during the cooking process. Just run your knife about a 1/8 to 1/4 inch into the ham in long lines all the way around, Then go in the opposite direction, forming a diamond pattern. This will be beautiful when your finished ham comes out of the oven and will rival any professional presentation of an Easter ham that your guests have ever seen.
The glaze is simple. I have used one jar of my homemade peach jam. Do not feel like you need to have a homemade version, I am using what I have in my pantry. You can also choose your favorite peach jam or preserves. They will do fine here. I added some Dijon mustard. Again, if you are not a fan of the Dijon, use what you like. Yellow, spicy brown, sweet hot or honey mustard all work here. Then the spiced part. I have used a healthy tablespoon of my homemade holiday hearth spice blend. You can find that recipe here: http://bit.ly/2epur0R
1 cup peach jam or preserves
Step by Step Instructions
Combine all ingredients and stir well to incorporate.
Brush on to a fully cooked ham and add about 1 cup of water to the pan.
Roast ham, uncovered in a 325 degree oven for 18 minutes per pound or until the internal temperature when taken on an instant read thermometer reaches 140 degrees.
Remove from oven and allow ham to rest for 30 minutes before slicing and serving.
NOTE: I used my Holiday Hearth baking and spice blend in my recipe you can find that here: http://bit.ly/2epur0R
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Three ingredients add up to a very rich and delicious and maybe even unexpected combination for this glaze. I added a bit of water to the pan after the ham was coated and baked it off for about 2 hours. As you can see the ham came out with a lovely finish and the taste was out of this world!
I hope you will consider giving this spiced peach glazed ham a try for your Easter table or anytime and I hope you love it!
This ham is a nearly 11 pound beauty that we purchased at Aldi's grocery. I prefer a shank end, bone in non spiral sliced ham. I had mentioned this preference in my Aldi haul recently and someone asked me to expound on my choice so I will share my answer here as well. I prefer a non spiral sliced ham for a couple of reasons. First, the way that the ham is sliced in the commercial processor, is with a saw that looks like a circular saw with a round blade. The ham is placed on a mount and the saw moves around the ham bone, giving it the spiral cut. The spiral slicing can sometimes give you what I call "bone dust" that settles inside of those slices and it gives the ham an unpleasant and gritty texture that I personally do not enjoy. The second reason I do not like spiral sliced ham is that the ham has been now given the opportunity to dry out much faster during the cooking process. All those slices are an opportunity for the ham to release off of it's natural juices during the roasting, baking or slow cooking time. What you end up with is a pan full of drippings that would have been in your ham had you left it whole. Just like any other meat, when you roast it whole and then let it rest, all the juices redistribute for a moist and succulent piece of meat. Spiral ham is notorious for being dry and leathery when cooked so I avoid them and opt for a non sliced ham instead. Of course this is my preference and you should use whatever is your favorite type of ham.