Peach Glazed Country Ham
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
- Pecan halves
- 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.
Reprinted with permission from
the National Pork Board - porkbeinspired.com.