Maple-Peach Glazed Ham Recipe
- 1 fully cooked bone-in ham (7 to 9 pounds)
- 2 cups peach preserves or orange marmalade
- 1/2 cup maple syrup
- 1/3 cup orange juice
- 2 tablespoons ground ancho chili pepper, optional
- 1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake 1-3/4 to 2-1/4 hours or until a thermometer reads 130°.
- 2. Meanwhile, in a small saucepan, mix preserves, syrup, orange juice and, if desired, chili pepper until blended. Remove 3/4 cup mixture for glaze.
- 3. Remove ham from oven; brush with some of the glaze. Bake, uncovered, 15-20 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze.
- 4. Bring preserves mixture in saucepan to a boil over medium heat, stirring occasionally. Cook and stir 1-2 minutes or until slightly thickened. Serve as a sauce with ham. Yield: 16 servings (about 2 cups sauce).
4 ounces cooked ham with 2 tablespoons sau: 294 calories, 5g fat (2g saturated fat), 87mg cholesterol, 1040mg sodium, 34g carbohydrate (31g sugars, 0g fiber), 29g protein
Reviews for Maple-Peach Glazed Ham
"I always cook ham longer than called for in most recipes. This one, I put the ham in crock pot before bed. I put the glaze on in the morning and by Easter lunch, It was perfect! I used the peach preserves and added the pepper. When I was mixing it, I thought maybe the pepper was a mistake, as it smelled and tasted strong. But after cooking, it was not as noticeable."
"Great tasting ham that is both simple and versatile. Since I have loads of homemade apricot preserves from our apricots this year, used that in place of peach preserve. Ham is one of only main course items I like both sweet and savory. Thanks for sharing."
"This is such a delicious glaze! I can't wait to use this sauce with Pork Tenderloin, Chicken, and Shrimp! It's a perfect blend of sweet, and spice! I did use orange marmalade in place of the peach. I also substituted Cayenne Pepper Sauce for the Ancho Chili Pepper. Great recipe!"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer