HAM

EASTER HAM WITH PEACHY CINNAMON GLAZE


1 16-18 lb. fully cooked ham
2 c. chicken broth
peachy cinnamon glaze*
1 c. sugar
3/4 c. cider vinegar
3/4 c. golden raisins
12 whole cloves
1 2" cinnamon stick
1 20 oz. bag frozen non sweetened peaches

*Peachy Cinnamon Glaze (make a day or two ahead):
Combine sugar, vinegar, raisins, cloves, and cinnamon in a heavy
saucepan and cook over low heat. Increase heat. Cover pan and simmer
for 8-10 minutes.

Add peaches and simmer, uncovered, until glaze is reduced to 1 1/2
c. Stir occasionally. Cool then refrigerate and bring to room
temperature before using.

For the ham:
Cut away rind and all but 1/4" layer of fat from upper surface of the
ham. Score 1/4" deep diamond pattern in upper surface.

Place ham in shallow baking pan and bring to room temperature before
baking.

Preheat oven to 325.

Add broth to pan and bake for about 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 carving.

Makes 10 servings