Baked Picnic Ham
|Smoked ham||5 Pound (Picnic)|
|Light brown sugar||1⁄3 Cup (5.33 tbs)|
|Dry cider/Unsweetened apple juice||1⁄2 Cup (8 tbs) (Imported)|
|Unsalted butter||6 Tablespoon|
|Honey/Dark brown sugar||3 Tablespoon|
1) Preheat oven at 350°F
2) In a large heavy pan put the picnic ham. Cover completely with cold water.
3) Stir in peppercorns, cloves, and bouquet garni.
4) Boil over moderate heat. Remove scum from the surface. Cover with a lid.
5) Reduce heat and simmer ham for 1 1/2 hours.
6) Take out the meat from pan. Keep aside to cool.
7) Score fat in diamond shapen, at 1/2-inch intervals. Press light brown sugar on the fat.
8) In a roasting pan place the ham.
9) Heat cider or apple juice. Pour on the meat.
10) Baste ham in between without unsettling sugar coating.
11) Blanch peaches in boiling water for 10 seconds. Peel peaches and halve, remove pits.
12) Scrape out the flesh to enlarge cavities.
13) In a bowl mix butter, honey or sugar, and a pinch of cinnamon till creamy.
14) Fill peach halves with the mixture.
15) Bake the picnic ham in the center of oven for 1/2 hour. Baste with the juice.
16) Place peaches around the ham. Increase temperature to 400°F and bake for15 minutes till ham is golden brown.
17) Serve the picnic ham whole or sliced. Garnished with the baked peaches.
18) It goes well with plain boiled potatoes and a tossed green salad, or carrots paysanne and buttered green beans.