For a special-occasion supper or a weekday meal, this fruity ham is sure to please.
- 1 boneless fully cooked ham (about 4 pounds)
- 1 can (15 ounces) sliced peaches in juice, drained and coarsely chopped
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup finely chopped onion
- 1 medium apple, peeled and coarsely chopped
- 2 tablespoons lemon juice
- 1 teaspoon pickling spice
- Place ham in a shallow pan. Bake at 325° for 1-1/2 hours or until meat thermometer reads 140°.
- Meanwhile, combine the remaining ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened. Cool. Serve with sliced ham. Yield: 16 servings.
Originally published as Ham with Peach Chutney in Country Woman March/April 1994, p36
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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