Baked Ham
with Peaches
- 1 (12-pound) ham
2 tablespoons ground cloves
1/2 cup orange juice
1 tablespoon grated orange peel
1 (16-ounce) can peaches in syrup
1/2 cup brandy
1 teaspoon ground ginger
1 teaspoon ground allspice
1 tablespoon dry mustard
- Score the fat of a ham
in a diamond pattern and stud with cloves. Roast at 325 degrees
for 2 hours on a rack in the preheated oven. Remove the ham from
the oven, remove the rind, pour orange juice into the baking
pan and sprinkle grated orange peel on top. Drain peaches in
syrup (halves); reserving the juice.
- Meanwhile, combine brandy,
ginger, allspice, dry mustard, and the reserved juice. Pour the
entire mixture over the ham and continue cooking for 1 1/2 hours
or to internal temperature of 160 ddegrees basting every 15 minutes.
Add the peach halves during the last 10 minutes.
Makes 12 servings.
*Note: Directions are for
a bone-in, fully cooked ham. Also called “ready-to-eat’”
or “heat-and-serve” ham.
A “cook-before-eating” ham must be cooked to an internal
temperature of 160°F, approximately 18-20 minutes per pound.
