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Honey Baked Ham
from the kitchen of Sharmagne Leland-St. John
1 10 pound ham
2 cups pickled peach juice
1/2 cup cider vinegar
1 cup honey
1 cup packed brown sugar
2 large cans peach halves in heavy syrup, drained, save syrup
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.