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Peach Glazed Smoked Ham

Yield: 8 to 10 servings


1 large onion, quartered, root end intact

1 (5 to 7-pound) smoked ham (shank end)

3/4 cup peach or apricot jelly

1/4 cup water

8 sprigs fresh thyme, leaves stripped

2 Tbsp Dijon mustard

3 Tbsp Flying Olive Peach Balsamic Vinegar

2 tsp molasses

1/2 teaspoon Worcestershire sauce

1/4 teaspoon ground allspice

Pinch of ground cloves


Preheat oven to 350 degrees F. If using a spiral ham, no need to score it. For a regular ham, score the meat with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions
in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour, covered with aluminum foil.

Meanwhile, stir together the jelly, water, thyme leaves, mustard, the Flying Olive Peach Balsamic Vinegar, molasses, Worcestershire sauce , allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4-6 minutes.

After the ham has baked for 1 hour, remove foil. Brush with the apricot/peach glaze. For a spiral ham, recover with the foil so that the meat doesn't dry out. For the regular ham, take the aluminum foil off. Repeat with this mixture every 15 minutes for another 30 minutes. Uncover the spiral ham. Repeat once more or until nicely glazed. Transfer the ham to a serving platter. Cut slices and serve.

Submitted by Barb L.