Peach Glazed Virginia Ham
|Smoked virginia ham||8 Pound|
|Peach preserves||1⁄2 Cup (8 tbs)|
|Mustard||1 Tablespoon (Coarse Grained)|
|Tabasco pepper sauce||3⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Ripe peaches||3 Large|
|Vegetable oil||1 Tablespoon|
|Red bell pepper||1 Medium, diced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Canned corn||17 Ounce, drained (1 Can)|
|Brown sugar||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Tabasco pepper sauce||1 Teaspoon|
Heat oven to 325°F Remove skin from ham; trim off any excess fat.
Score fat 1/4 inch deep in 1-inch diamonds.
Place ham, fat side up, in roasting pan.
Insert meat thermometer into thickest part of ham, not touching the bone.
Bake 11/2 hours until thermometer reaches 135°F For glaze, in bowl, mix peach preserves, mustard, TABASCO sauce and cloves.
Remove ham from oven, maintaining oven temperature; brush with glaze.
Bake 20 minutes or until the temperature reaches 160°F Meanwhile, prepare Peach-Corn Piccalilli.
Cut peaches in half and remove pits.
Chop two of the peach halves; set aside.
In 2-quart saucepan heat oil over medium heat.
Add red pepper and green onions.
Cook 3 minutes, stirring frequently.
Add corn, brown sugar, vinegar, TABASCO sauce and salt.
Heat to boiling; stir in chopped peaches.
Reduce heat to low; cover and simmer 5 minutes or until peaches are just tender.