Those raised on country-style or southern-style ham know its tangy, tasteful
allure. This peach-glazed beauty would make a convert out of anyone.
1 (10 to 14 pound) fresh ham
2/3 cup peach preserves
Using a stiff brush, thoroughly scrub the ham. Place in a large pot; cover
with water and soak for 12 to 24 hours, changing water several times; drain.
Cover ham with fresh water and bring to a boil. Reduce heat and simmer for
20 to 25 minutes per pound. Ham is done when flat (pelvic) bone moves easily.
Lift the ham from the pan.
When ham is cool enough to handle, remove the rind with a sharp knife, leaving
1/4 inch thick layer of fat. Score the ham at 1 inch intervals. Spread with
peach preserves and dot with pecan halves. Bake ham at 400 degrees F for about
20 minutes or until the glaze browns.
Transfer ham to a serving platter and cool to room temperature.
To serve, cut ham into paper-thin slices.
Recipe and photo credit: National Pork Board - porkbeinspired.com.