Cold Roast Ham with Minted Peaches
|Thick honey||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|For minted peaches|
|Sugar||2 2⁄3 Cup (42.67 tbs)|
|Fresh mint||1⁄4 Cup (4 tbs) (Stalks And All)|
|Peaches||6 , peeled|
|Lemon juice||2 Tablespoon (Juice Extracted From 2 Lemons)|
|Finely chopped fresh mint||1 Tablespoon (Preferably Applemint)|
If the ham is smoked, soak it overnight in cold water, to get rid of any excessive saltiness.
Put the ham in a large saucepan with fresh water to cover it and add the onion and carrot.
Bring to a boil and simmer for about 1 hour.
When cool enough to handle, cut the skin off the ham, leaving as much of the fat on the ham as possible.
With a sharp knife, score the fat into diamond shapes.
Put the ham in a roasting pan.
Mix together the honey and mustard and smear over the ham.
Stud with the cloves at even spaces.
Roast the ham in a preheated 350° oven for 1 hour.
Allow to cool completely.
To prepare the peaches, put the sugar in a saucepan with 5 cups of water.
Heat, stirring, to dissolve the sugar, then bring to a boil.
Add the handful of mint to the syrup, and boil for 5-7 minutes.
Add the peaches to the mint syrup with the lemon juice.
Simmer for 5 minutes, turning the peaches over in the syrup occasionally.
Remove from the heat, and let the peaches cool in the syrup.
Place the ham on a serving platter.
Carve off a few very thin slices and arrange around the ham, with the drained peaches and sprinkle the chopped mint over.