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Easter Ham With Peach Glaze

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      Title: EASTER HAM WITH PEACH GLAZE
 Categories: Pork, Sauces
      Yield: 10 Servings
 
      1    16 - 18 lb fully cooked, bon
      2 c  Chicken broth
           Peach glaze:
      1 c  Sugar
    3/4 c  Cider vinegar
    3/4 c  Golden raisins
     12    Whole cloves
      1    2-inch cinnamon stick
      1    20 oz bag frozen unsweetened
 
  Recipe by: Home Cooking Magazine, April 95 Prepare Peach Glaze 2 days
  before serving.
  
  PEACH GLAZE: Combine sugar, vinegar and raisins in heavy non-aluminum
  saucepan. Wrap cloves and cinnamon in cheesecloth and add to pan.
  Cook over low heat, swirling pan occasionally, until sugar dissolves.
  Increase heat; cover and simmer 10 minutes. Add peaches and simmer,
  uncovered, until mixture is reduced to 1 1/2 cups, skimming surface
  and stirring occasionally, 30 - 40 minutes. Cool galze to room
  temperature. Cover and refrigerate for 2 days. Bring glaze to room
  temperature and discard spice bag before using.  Serves 10.
  
  HAM: Cut away rind and all but 1/4-inch layer of fat from upper
  surface of ham. Score 1/4-inch-deep diamond pattern in upper surface.
  Place ham in shallow baking pan just large enough to accommodate.
  Bring ham to room temperature before baking. Preheat oven to 325
  degrees. Set ham in oven. Add broth to pan.  Bake ham 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 serving. Serves 10.
  
  Typed for you by Marjorie Scofield 4/16/95
 
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