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Preparation Time2 days
ServesOne, whole Christmas ham
|1 cup||peach preserves|
|2 tblsp||corn starch|
|2-3 tblsp||ground cayenne pepper|
|1/2 cup||brown sugar|
|1/2 cup||apple cider vinegar|
|1 1/2 tsp||ground cloves|
|large can||pineapple juice|
|1/2 gallon||Apple Juice|
|1||1 pint Mason jar|
|1||large roasting pan||big enough to hold your ham comfortably, with plenty of room|
|1||whole, uncooked ham|
1. In a sauce pan, dump one can of peaches and drain the other two of their juice. Bring to a boil and sift in cornstarch while stirring with a whisk. Add 1 cup peach preserves and cayenne pepper. Whisk until well combined. Allow to simmer for a couple minutes. Let cool until you can stick your finger in it. Place in a mason jar and let sit at room temperature.
1. Using your Mason jar, measure 1 pint apple juice, and 1 pint pineapple juice into a large stew pot. Add all injection ingredients, except for the vanilla. Bring to a boil, then simmer for an hour.
2. Add vanilla and refrigerate in Mason jars or plastic jug. (You'll need to shake it up before you inject)
1. The day before you want to bake your ham, inject it all over (turning your ham occasionally for evenness) with your injection. Pour the rest around the ham, in the roasting pan. Cover with a lid or foil. Refrigerate over night. I actually let mine sit out at room temperature. All the vinegar and spices will keep it just fine. A ham will not go bad over night. Especially if it's fresh or pre-smoked.
2. Preheat oven to 425. Placed covered ham in the oven 6 HOURS BEFORE your dinner. Bake for 3 hours on 425, then 2 more hours on 350. Leave that lid on. Only check it once an hour, at most. Add more liquid if needed.
3. In the last 30 minutes, remove the ham and its lid. Turn oven up to 425.
4. Drain excess liquid (you'll need someone to lend you a hand with this). Place leftover, juiceless peaches around the ham. Pour the glaze on top and around your ham. Place back in the oven for 15-20 minutes. Remove, allow to cool for about 30 minutes and serve!