1 Jar Dollarhide Peach Preserves-10 oz
½ C St. Supéry Moscato Wine
3 Tbl Brown Sugar
4 Tbl Dijon Mustard
1 tsp Black Pepper
1 tsp Ginger, powdered
Combine and mix in a bowl, the Dollarhide peach preserves, Moscato wine, brown sugar, pepper, ginger and mustard, set aside.
Pre score 1 cross cut over the top of the ham about ½” deep, place on a rack in a roasting pan, cover with foil and cook in 325°F oven for 1 ½ to 2 hours or more depending on the size or roast according to package instructions. Remove the foil and using half of the peach glaze mixture, baste well over the top and sides of the ham with a pastry brush. Return to the oven uncovered and turn up the roasting temperature to 375°F to finish cooking for another 20 minutes. Baste again with the remaining mixture and allow the roast to caramelize and brown. The internal temperature in the middle of the ham should reach 145°F and is ready for slicing and serving after a 10 minute resting time
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