Peachy Ham Roast
|Cooked ham slice||2 Inch, fully cooked (About 4 Pounds)|
|Whole cloves||2 Dozen|
|Dry mustard||2 Tablespoon|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Peach nectar||1⁄2 Cup (8 tbs)|
|Canned peach pie filling||21 Ounce|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Lemon||1 , juiced|
|Oranges||1 , juiced|
Score ham on top and bottom sides, and insert cloves at 1-inch intervals.
Sprinkle both sides of ham with mustard, place in a lightly greased 13- x 9- x 2-inch baking pan.
Combine brown sugar and peach nectar, pour over ham.
Bake at 325Â° about 1 1/2 hours or until meat thermometer registers 140Â°, basting often.
Slice and arrange on platter.
Combine remaining ingredients in a saucepan, cook over low heat until thoroughly heated.
Serve over ham.