Ham with Peach Chutney
Peach chutney from canned peaches adds an updated condiment to this traditional ham dinner. Serve with steamed broccoli, roasted potatoes and warm rolls.
1 (4-pound) fully-cooked boneless ham
1 (16-ounce) can peach slices in natural juices, drained
3/4 cup cider vinegar
1/2 cup firmly packed brown sugar
1/2 cup minced onion
1 apple, peeled, cored and chopped
1 teaspoon pickling spices
Juice of 1/2 lemon
- Place ham in a shallow pan and roast in 325°F (160°C) oven until meat thermometer inserted reads 140°F (60°C), about 1 1/2 to 2 1/4 hours. Slice ham thinly to serve; serve with peach chutney on the side.
- For chutney: Chop peaches coarsely. Combine all ingredients in large saucepan; simmer 20 minutes until thickened slightly. Cool, cover and refrigerate. Serve cold or at room temperture with baked ham. Makes about 2 cups or 16 (2 tablespoon) servings.
Makes 12 to 16 servings.
Recipe and photograph provided courtesy of National Pork Board.