Peach Glazed Country Ham
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Peach Glazed Country Ham
As delicious as it is decadent, this ham is a stunning centerpiece for any family gathering and can be made on the stovetop or in the oven. The ham can be prepared a day ahead, if desired.
This recipe is featured in our Loveless Cafe Cookbook!
Preparing the Ham
- Remove any mold* that may be on the surface using a scrub brush.
- If mold is very heavy, scrape with a knife and rinse ham under warm running water.
- To reduce saltiness, soak ham in cold water at room temperature for up to 12 hours (optional).
Note
* Due to aging, your ham will have some mold on it. You may also notice white specks throughout the meat. This in no way affects the quality of the meat but indicates proper aging and is often preferred by many connoisseurs.
Servings: 25 to 35
Stovetop Method
Ingredients
Directions
- Place ham in a large stock pot or Dutch oven. Cut hock off ham if it is too big for pot.
- Add enough water to pot to cover ham by about 1-inch. Add Honey, Sorghum, or brown sugar.
- Cook over medium-high heat and bring to boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes per pound. Add more water to keep ham covered, if necessary.
- Ham is fully cooked when internal temperature reaches 160 degrees.
Oven Method
Ingredients
Directions
- Preheat oven to 250 degrees.
- Place ham in a large roasting pan on a rack, skin side up. Cut hock off if ham is too big for pan.
- Add water and Honey, Sorghum, or brown sugar to cover as much of the ham as possible, staying at least 2 inches from top of roaster.
- Cover and bake for 18 to 20 minutes per pound.
- Simmer, do not boil. If water evaporates during cooking process, add more water.
- Ham is fully cooked when internal temperature reaches 160 degrees.
- Note: If the water does not cover at least two-thirds of ham, turn ham over halfway through baking time to ensure even cooking.
Peach Glaze
Ingredients
Directions
- Carefully remove ham from water and allow to cool on a baking sheet for 1 hour.
- Preheat oven to 400 degrees.
- Remove skin with a sharp knife, leaving ¼-inch thick layer of fat.
- Score ham fat with a sharp knife in a diagonal pattern. Repeat scoring diagonally in opposite direction to create a crossing pattern.
- Spread with Peach Preserves and insert whole cloves at crossings.
- Bake until glaze is bubbly and brown, approximately 10 to 15 minutes. Do not overcook.
- Cool slightly and transfer ham to a serving platter. Garnish platter with fresh cut fruit and herbs.
- To serve, cut ham into paper thin slices.
Storage Tips
- Leave ham in original packaging. Never wrap ham in plastic wrap.
- Ham can be hung unrefrigerated in a dry storage room free of pests with good air circulation for as long as you wish to continue aging the ham.
- Ham can be frozen for up to one year, which protects against over-aging and pests, and inhibits additional mold formation.
- Be careful not to over-age ham at room temperature as it will continue to naturally dry, creating stronger flavor characteristics.