A baked ham wouldn’t be anything special without a good glaze — and not one of those that comes in a packet with the meat.
I’m talking about a glaze that is homemade, just like Mom and Grandma used to make. A couple of neat things about those kind of glazes is that they are easy to prepare — taking just a few minutes to throw together — they usually contain very few ingredients, and they’re very delicious.
I don’t recall what kind of glaze we had on our ham on last Easter — it might have been apricot-based — but here’s the one we’re going to try tomorrow. It’s one that I’ve revamped a bit from the original recipe, which came from former Food Network stars Patrick and Gina Neely, who hosted “Down Home with the Neelys” and “Road Tasted with the Neelys,” until they were divorced last year.
I always enjoyed the couple’s cooking shows. If the recipe is like any of the others of theirs I’ve tried, its bound to be tasty.
3 cups peach nectar
1 1-inch piece ginger, smashed
½ lemon, juiced
4 cloves garlic, smashed
¼ cup Dijon mustard
1 cup brown sugar
1 14-pound precooked ham
3 whole peaches
Preheat oven to 350 degrees.
In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
Strain out ginger and garlic.
Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
Score the ham by making diagonal cuts in the fat along the sides of the meat at about 1-inch interval. Then make cuts the opposite direction to form diamond shapes in the fat. Dot ham with a dozen or so cloves where the cuts intersect.
Place ham in the preheated oven and cook for 2 to 2½ hours. Every 10 to 20 minutes smear the glaze from bottom of pan on the ham to keep it moist.
Note: I used canned peaches.