Bone-In Easter Ham with Peppered Peaches | Wild Fork
Make your Easter ham unforgettable with caramelized peppered peaches. A festive, sweet-and-spicy glaze that pairs beautifully with bone-in ham.
INGREDIENTS
Peppered Peaches and Glaze :
6 Firm Peaches, cut in half and pitted
¼ Cup Melted Butter
¾ Cup sugar
Glaze:
1 Cup Water
½ Cup Light Brown Sugar
1 Cup Peach or Apricot Marmalade
2 tsp. Dijon Mustard
Freshly Ground WFF Black Peppercorns, to taste
LET'S GET COOKING!
Preheat oven to 325°F.
Place ham in a large baking pan, score the top layer of fat with a tip of a knife. Cover with aluminum foil and bake for 45 minutes and prepare glaze.
Place all ingredients of glaze in a saucepan and simmer on low for 10 minutes or until slightly thick adding more water if needed.
Uncover ham and baste the ham with glaze. Return to oven and continue baking until internal temperature reaches 145°F.*
Melt butter and brush butter over the peaches. Sprinkle sugar on top and bake in a hot 400°F oven until caramelized. Remove and sprinkle with black pepper.
Remove ham from baking pan and place in a platter with additional glaze on the side and garnish with caramelized peaches.
*USDA recommends reheating fully cooked ham to a minimum internal temperature of 140°F