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Peach Glazed Ham With Peach Corn Relish

By The Loveless Cafe
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Servings: 30

Ingredients

  • 1 (6 or 7 lb) fully cooked spiral sliced ham
  • 1/2 cup peach preserves
  • 1 tablespoon (or stone-ground) honey Dijon mustard
  • 3/4 teaspoon Paula Deen Hot Sauce
  • 1/8 teaspoon plus a pinch for the relish ground cloves
  • 3 large ripe pitted and halved, plus 1 peeled, pitted and diced for relish peaches
  • 1/3 cup white vinegar
  • 1/2 cup sugar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon turmeric
  • 1 cup whole kernel corn
  • 1/4 cup diced onion
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1/3 cup water

How To Videos

Directions

Preheat the oven to 325 °F.

Score fat side of ham in a diamond design. Put the ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the meat thermometer registers 135 °F, about 1 1/2 hours.

Combine the peach preserves, mustard, hot sauce and 1/8 teaspoon ground cloves in a small bowl, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140 °F, about 20 minutes.

Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

Loveless Cafe Corn Relish:

Combine the vinegar, sugar, mustard, mustard seed and turmeric in a small saucepan and bring to a boil over medium heat. Add the corn, onion and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.

Yield: 1 1/4 cups

Peach Corn Relish:

In a small saute pan, cook 1 diced peach with water over medium heat until tender. Add 1 cup Loveless Cafe Corn Relish and a pinch of ground cloves and cook for 3 to 5 minutes. Serve the relish hot or cold.

Yield: 1 1/2 cups