I know, you are thinking why a baked ham on a sweets blog! Well this yummy peach sauce gives this ham a sweet taste so I thought I would share it here. If you are looking for a different ham for Christmas this year, maybe this is the one. You obviously love a sweet taste, or you wouldn't be on a "sweets" blog. But don't worry, the next post will go back to desserts!
1 (approx 8-lb) fully cooked shank ham
1 cup peach preserves
1 jar (7.3-oz) coarse-grained Dijon mustard
2 cups peach nectar, divided
Preheat oven to 350 degrees.
Remove the skin from the ham and discard. Score the fat 1/8-inch deep in a diamond pattern.
Place the ham, fat side up, on a lightly greased rack in a shallow roasting pan. Insert a meat thermometer; be sure it does not touch the bone.
In a large bowl, stir the preserves, mustard, and 1 cup of the nectar together; pour over the ham.
Bake ham at 350 degrees, uncovered, for 2 hours and 20 minutes or until the meat thermometer registers 140 degrees; baste with the pan juices every 20 minutes during cooking.
Transfer to serving platter but allow to stand 15 minutes before carving.
Make a sauce to serve with the ham by pouring the pan drippings into a large saucepan. Add the other can of peach nectar and bring mixture to a boil. Serve with the ham.
Yield: 8 to 10 servings.