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Brown Sugar Peach Glazed Ham

Brown Sugar Peach Glazed Ham is perfect for either a small half ham or full boneless ham,  with a sweet fruity glaze studded with peaches, raisins and spice.
Brown Sugar Peach Glazed Ham

Brown Sugar Peach Glazed Ham

By Sue Lau | Palatable Pastime

Brown sugar peach  glazed ham is my recipe of the day.

It’s been crazy these few  weeks. I had intended to post with the Eat the World but the pandemic has (once again!) gotten in the way.

I wanted to share a recipe for Nem Rolls, which are the Senegal version of Vietnamese Cha Gio (the connection comes from the entanglement  of the two countries from the French army)(long story).

Local Senegalese restaurants  around  here serve that and there  is one  in particular that I adore. They have a great  dipping sauce too.

But unfortunately, I accidentally used up my scallions in another recipe and won’t be able to get  more for a bit because of shopping restrictions. I will get back to it- don’t worry. They are yum!

Brown Sugar Peach Glazed Ham

This ham  uses a small ham  I had intended to slice for sandwiches and have the extra bits  for cooking perhaps in breakfast or something like seasoning green beans.

I thought of the peach glaze and since I was going to do a ham for Easter before that got summarily shut down, and a full ham is much too  large for the two of us. The small half ham does nicely.

You can use a full ham as the glaze accommodates that. Extra glaze from a half ham can be used within several weeks or frozen. I am thinking most people have dinner plans that have been delayed or nixed altogether. So maybe you want to save  this recipe for later or parcel it out as two small meals.

But trust me. You want this recipe. Bill said it is the best ham glaze I have ever done. And that makes sense, to just get better and better over time.

From  blogging friends at Eat the World: enjoy the  cuisine of Senegal:

Amy’s Cooking Adventures: Café Touba (Senegalese Spiced Coffee) 
Culinary Adventures with Camilla: The Kitchen Elves’ Senegalese-Style Gumbo
Pandemonium Noshery: Poulet Yessa – Senegalese Chicken
CulturEatz: Senegalese Mango Chocolate Pound Cake
A Day in the Life on the Farm: Maafe
Making Miracles: Senegalese Poulet Yassa
Sneha’s Recipe: Poulet Yassa -Senegalese Style Chicken
Dinner By Dennis: Fataya (Deep Fried Senegalese Street Food)
Kitchen Frau: Mafé (Senegalese Beef & Peanut Stew)
The Schizo Chef: Senegalese Sweet Potato Shrimp Fritters

Brown Sugar Peach Glazed Ham

Brown Sugar Peach Glazed Ham

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Brown Sugar Peach Glazed Ham

Brown Sugar Peach Glazed Ham

Sue Lau
Prep Time 15 mins
Cook Time 2 hrs
Course Main Dish
Cuisine American, Southern
Servings 4

Ingredients
  

Ham:

  • 3 pound boneless Boar's Head Sweet Slice ham instructions for full ham in notes
  • 2 tablespoons brown sugar
  • 1/4 cup water or fruit juice

Glaze: (Yield 2 cups)

  • 15 ounce can sliced peaches in fruit juice
  • 1-1/2 cups brown sugar
  • 3/4 cup water
  • 4 tablespoons apple cider vinegar
  • 1/2 cup raisins
  • 1 tablespoon butter
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • pinch nutmeg

Instructions
 

Prepare glaze:

  • Drain the juice from the peaches to add to the other ingredients and set the peaches aside for later.
  • Mix the fruit juice from the peaches with all remaining glaze ingredients in a saucepan.
  • Bring to a boil, then reduce heat and simmer, stirring constantly, until syrupy and thickened.
  • Allow glaze to cool. Can be made ahead and refrigerated.

Ham:

  • Preheat oven to 325F.
  • Score ham lightly with a sharp knife in a diamond pattern.
  • Place ham cut side down in a baking dish sized to fit. I used a square glass brownie pan for the small ham I used.
  • Pour water around the bottom of the ham.
  • Rub the top surface with brown sugar.
  • Bake uncovered, for 30 minutes.
  • Drizzle 1/4 cup glaze (without raisins) over the ham and continue to bake for about 60-70 minutes or until the little cross-hatches separate somewhat and the ham's internal temperature is 145F.
  • Place under the broiler briefly if you like little charred edges as I do.
  • While the ham is resting, heat up the peaches with 3/4 cup glaze in a small saucepan or skillet until mixture thickens (glaze is thick by itself but the peaches tend to water it down, and that needs to be addressed).
  • Slice ham as desired and spoon additional glaze and peaches over the top.
  • Refrigerate or freeze unused portion of glaze, if any (glaze is enough for a 5-6 pound ham).

Notes

Note: I used a half ham. If you use a full ham, use 2 cans of peaches and use the juice from one of the cans in lieu of the water in the pan. Drizzle a full ham with half cup glaze and use all the remaining glaze with the two cans worth of peaches when heating up.
Keyword Easter, glazed ham

Brown Sugar Peach Glazed Ham

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2 responses

    • Step 2- everything goes in the glaze to cook except the peaches themselves, which you hold aside until later. But put the peach juice in there.

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