Basting this ham with peach preserves and mustard creates a glistening entrée that tastes as good as it looks.

Recipe by Oxmoor House June 2006

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Oxmoor House

Recipe Summary

prep:
13 mins
cook:
2 hrs 20 mins
total:
2 hrs 48 mins
Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard skin from ham. Using a boning knife, score fat on ham 1/8" deep in a diamond pattern. Place ham, fat side up, on a lightly greased rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.

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  • Stir together preserves, mustard, and 1 cup peach nectar in a large bowl; pour over ham.

  • Bake ham, uncovered, at 350° for 2 hours and 20 minutes or until meat thermometer registers 140°, basting with pan juices every 20 minutes.

  • Transfer ham to a serving platter. Let stand 15 minutes before carving.

  • Pour pan drippings into a large saucepan. Add remaining 1 cup peach nectar; bring to a boil. Serve sauce with ham. Garnish, if desired.

Source

Christmas With Southern Living

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