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Print this Recipe    Glazed Ham 13

Easter Ham with Peach Glaze

16 to 18 lb fully cooked, bone-in ham
2 c chicken broth

1 c sugar
3/4 c cider vinegar
3/4 c golden raisins
12 whole cloves
2-inch cinnamon stick
20 oz bag frozen unsweetened

Combine sugar, vinegar and raisins in heavy non-aluminum saucepan.
Wrap cloves and cinnamon in cheesecloth and add to pan. Cook over
low heat, swirling pan occasionally, until sugar dissolves. Increase
heat; cover and simmer 10 minutes. Add peaches and simmer, uncovered,
until mixture is reduced to 1 1/2 cups, skimming surface and stirring
occasionally, 30 - 40 minutes. Cool galze to room temperature.
Cover and refrigerate for 2 days. Bring glaze to room temperature
and discard spice bag before using. Serves 10.

Cut away rind and all but 1/4-inch layer of fat from upper surface
of ham. Score 1/4-inch-deep diamond pattern in upper surface.
Place ham in shallow baking pan just large enough to accommodate.
Bring ham to room temperature before baking. Preheat oven to 325
degrees. Set ham in oven. Add broth to pan. Bake ham 2 hours,
basting every 15 minutes. Spoon off pan drippings. Spread glaze
over top of ham. Bake until glaze is light brown, about 45 minutes.
Let rest 20 minutes before serving. Serves 10.

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