Comment on this article

Honey Baked Ham
from the kitchen of Sharmagne Leland-St. John

1 10 pound ham
Whole cloves
2 cups pickled peach juice
1/2 cup cider vinegar
1 cup honey
1 cup packed brown sugar

Pickled Peaches: 
2 large cans peach halves in heavy syrup, drained, save syrup
Whole cloves
1/2 c. vinegar
1/2 c. brown sugar
1 cinnamon stick

Put one whole clove in the center of each peach half.  To liquid from peaches, add other ingredients.  Bring to a rolling boil.  Pour over peaches.  Cool and then refrigerate.

Preparing the ham:
Leaving a thin layer of fat, remove the rind from the ham.  Score the fat and stud with cloves.  Place the ham fat side up in a roasting pan.  Blend the pickled peach juice and vinegar; pour over the ham.  Spread honey over the top and sprinkle with the brown sugar.  Bake at 300 degrees for one hour.  Cover and bake an additional 3 hours or until the ham is tender, basting frequently.

If your ham is precooked you must allow at least 10 minutes per pound to warm the ham and melt the glaze.  The internal temperature should read 160 degrees.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]