The fact that these muffins are what they are because of the spices is what I like about them the most. The ideal ingredients to use are whole wheat pastry flour and raw cane sugar because they are the least processed ones and retain most of their natural sweetness. My bite is enriched by the large apple pieces, which also increase the muffin’s sweetness. You can have one of these with a cup of coffee and unwind, or they make a fantastic breakfast or brunch item! Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (10 pound) fully-cooked, bone-in ham
- 2 teaspoons whole cloves
- ¼ teaspoon ground cinnamon
- 2 tablespoons brown mustard
- ½ cup packed brown sugar
- ¼ cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup peach nectar
- 1 cup peach preserves
- 5 cups frozen peach slices
- 2 teaspoons minced fresh ginger root
- 1 hot cherry pepper, seeded and minced
- 1 (3 inch) cinnamon stick
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
- Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
- While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
- Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
- Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.
Nutrition Facts
| Calories | 1403 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 255 mg |
| Dietary Fiber | 3 g |
| Protein | 85 g |
| Saturated Fat | 30 g |
| Sodium | 5889 mg |
| Sugars | 68 g |
| Fat | 85 g |
| Unsaturated Fat | 0 g |
Reviews
As someone allergic to pineapple I love this recipe, thanks for sharing. Very tasty and the sauce gives a ham meal a whole different twist. Made a few adjustments but because I didn’t have what was called for; I used Peperoncini peppers and Dijon mustard. We loved it!!
Big hit! I made this with a smaller 5lb boneless butt pre cooked ham (because that is what I had) but other than that, I made it as written. I shortened the pre-glaze bake time accordingly, to 75 minutes. It was delicious and a beautiful change from the traditional pineapple accompaniment. My husband requested ham for Christmas, but this was beyond his expectations, and now this is the recipe he prefers. Next time I may use a bit more ginger and hot pepper for kick.
I followed the recipe mostly. Another recipe recommended slicing the top of the ham about 1/2 inch apart and 1/4 inch deep, that worked out well. I used ground cloves instead of whole cloves. Also, I couldn’t find a hot cherry pepper anywhere, so used some bottled pimientos (maybe 2 tbsp) that I chopped up. I also doubled the mustard/cinnamon/brown sugar glaze. Also used fresh peaches, peeled them and cut them into small pieces for the sauce. I had several friends over for dinner and they LOVED it.
I made this for Christmas Eve dinner. I only made changes out of necessity, but this turned out AMAZING! I forgot to buy a cherry pepper, so all I had was some jalapeno slices. I also didn’t buy enough frozen peaches, so I only had about 10 ounces of peaches to put in the sauce. I didn’t add anything else in it’s place because I thought that looked sufficient anyway. It all turned out amazing. The ham by itself in the glaze was phenomenal. When you add the peach sauce, the flavors blend together SO well! It had the perfect amount of spiciness with the perfect amount of sweet and a great zing from the ginger. My husband and brother-in-law are picky men who don’t really care much for ham. They went back for thirds and commented several times how great it was. I think this will be our new Christmas ham tradition 🙂
I made the Peach Ginger Sauce only. It is DE-LICIOUS. I make the best hams with the my orange pineapple glaze but I will be switching up this holiday!
Super easy and tastes delicious! I used a red Serrano instead of hot cherry pepper it worked really well.This will be my go to ham recipe.
I have never had any thing like this. My family did not like it but I could not stop snacking on the spicy peaches while I was putting dinner away.
I always cook the generic recipes for my employees for the holidays that last yr I decided to do something different and prepared this recipe for them and it was such a huge hit, this year it was requested by all my employees..I did the glaze in advance and it still was a wonderful hit
I made this for my “Gourmet Group” and everyone loved it. I, too, made it with grilled pork chops based on a review. I meant to incorporate clove in the glaze since I wouldn’t have the whole cloves on the meat, but I forgot in my rush. I also omitted the peach nectar based on a review and would not have wanted the sauce any more liquid. Very yummy!
I used a serrano pepper because I couldn’t find a cherry pepper. The heat of the pepper definitely adds to the flavor. I also couldn’t find peach preserves, so I used apricot pineapple preserves. Very good!
An update: I’ve been leaving the nectar out for a thicker sauce. Tastes great either way – enjoy!
Tasty glaze! I didn’t change a thing from the recipe. I think the sauce could double for a dessert with some vanilla ice cream!
Everyone like this sauce, I did leave out the hot pepper because I didn’t have any and it didn’t seem to need it. Next time I will chop the peaches up. It’s expensive to make so its only for special occcasions.
This was a GREAT recipe! I liked it much better than the old ham/pineapple standard.
I made this ham exactly as it appears in this recipe and our friends were absolutely amazed. I am doing it again for Christmas this year.
the peach ginger sauce is so good. i am going to use this as a sauce for other dinners as well. if you have any problems finding hot cherry peppers, check out the ‘italian’ section of your supermarket. our supermarkets didn’t have any whole peppers, but i found them sliced and marketed as ‘hoagie spread’ in the italian section. i had to go to a larger store that had plenty of selection to find it.
Totally Awesome
Best ham I ever cooked. I’m sick to death of pineapple-y stuff. The peaches w/ the tang from red pepper/ginger was just spectacular w/ that ham. Thank you for making my husband announce that the kids and I had cooked a 5 star Christmas dinner. I’ll be cooking this for many many more years.
I was looking for something different from the usual sweet, glazed ham for Easter and this was perfect! I followed the recipe exactly, except for cooking times because I used a spiral-cut ham which didn’t need to cook as long. Everyone LOVED it.
This was a huge hit at Thanksgiving! Thanks!
I made the Peach-Ginger sauce to go with grilled pork chops. Yum! I had been trying to find something similar to the Grace’s Kitchen peach sauce (a line of very good frozen meals) and this is close, using white balsamic vinegar and twice as much ginger (which I love). I also didn’t put the pepper in. So my rating is perhaps a bit skewed but I’m so pleased with the result that I’m giving it a 5! I think it would probably be very good as stated too.