Ham with Peachy Cinnamon Glaze
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Ingredients:
- 16 ful (to 18 pound ly cooked ham)
- 2 cup broth (chicken )
- 1 cup sugar
- 3/4 cup cider ( vinegar)
- 3/4 cup raisin (golden s)
- 12 clove (whole s)
- 1 cinnamon ((2inch) stick)
- 1 pea ((20 oz) back frozen unsweetened ches)
- 2 cup broth (chicken )
- 1 cup sugar
- 3/4 cup cider ( vinegar)
- 3/4 cup raisin (golden s)
- 12 clove (whole s)
- 1 cinnamon ((2inch) stick)
- 1 pea ((20 oz) back frozen unsweetened ches)
Preheat oven to 325°F. Cut away rind and all but 1/4 inch layer of fat from upper surface of the ham. Score 1/4 inch deep diamond patter in upper surface. Place ham in shallow baking pan and bring to room temperature before baking. Add broth to ban and bake for about 2 hours, basting every 15 minutes. Spoon off pan drippings. Spread glaze over top of ham. Bake until glaze is light brown, about 45 minutes. Let rest 20 minutes before carving. Peachy Cinnamon Glaze Make a day or two ahead Combine sugar, vinegar, raisins, cloves and cinnamon in a heavy saucepan and cook over low heat. Increase heat, cover pan and simmer for 8 -10 minutes. Add peaches and simmer, uncovered, until glaze is reduced to 1 1/2 cups; stir occasionally. Cool then refrigerate; bring to room temperature before using. Yield: 10 servings
Techniques:
baking
basting
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