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Sweet peaches complement the smoky, saltiness of ham to perfection.

Peachy Pecan Ham

1 (6-pound) ham
1 cup peach preserves, divided use
1 can (11.5-ounce) peach nectar
1 tablespoon cornstarch
1 teaspoon dry mustard
1/2 cup firmly packed brown sugar
2 large peaches, peeled, pitted and sliced
1/2 cup chopped pecans, toasted

1. Preheat oven to 325°F.
2. Place ham in a shallow baking pan; score ham in diamond pattern with a sharp paring knife. Cover with foil and bake according to package directions, about 3 hours. Thirty minutes before ham is done, remove foil and brush with ½ cup peach preserves. Baste occasionally until done (160°F for fresh ham, 130°F for ready-to-eat ham).
3. In a medium saucepan, combine peach nectar, cornstarch and dry mustard; stir until smooth. Add brown sugar and remaining cup of preserves. Cook over medium heat, stirring constantly, until thickened. Stir in peaches and pecans. Cook until warmed through, about 2 more minutes. Slice ham and serve with peach sauce on the side.

Makes 12 servings.