Ham with Peachy Brown Sugar Dijon Glaze-Annette's
|9 lb||bone in spiral cut ham, fully cooked|
|1 c||peach preserves|
|1 c||brown sugar|
|3/4 c||dijon mustard|
|1/2 c||white cranberry/peach juice|
|1 pinch||ground cloves|
|1 can(s)||sliced peaches for garnish|
YOU WILL ALSO MAKE AN ADDITIONAL
1/2 RECIPE OF GLAZE FROM ABOVE FOR
WHEN YOU TRANSFER THE HAM TO A
SLOW COOKER TO ALLOW IT TO SIT IN
JUICES AND ABSORB EVEN MORE FLAVOR.
AND IT WILL KEEPS WARM WHILE
GETTING THE REST OF DINNER ON THE
I came up with this recipe when I found out my mother-in-law was making ham loaf for Easter and was in charge of cooking for 11. Let's just say from experience I knew we'd need more food than what would be prepared AND what is Easter without a real ham?
We fixed this at our house before going over to hers and let me tell you, it was hard to want to leave. Our house smelled amazing! We cut it off the bone, poured the glaze and some extra juice in a slow cooker, put it on warm and laid the ham pieces down in it. It was tender, juicy and delicious.
Recipe and photos are my own.