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Easter Ham Recipe

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This recipe for Easter Ham, by , is from A Kitchen Grimoire, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tonia Starkey (Nana)

Category:
Category:

Ingredients:  
Ingredients:  
1 pre-cooked ham (3-5 lbs)
1 jar Fischer & Weiser Peach Pecan Ancho Glaze
1 jar spiced peaches
1/2 c. water

Directions:
Directions:
Preheat oven to 350. Remove ham from the packaging. Place the ham, meat side down in a 9x13 baking dish (or your favorite roasting pan). Using a small carving knife, score the sides of the ham in the skin in a crosshatch or diamond pattern all around the ham. The pattern should have 1" wide intervals and be approximately 1/3" deep. This allows for the glaze to slip under the skin.

In a small bowl, combine the glaze, liquid from the peaches, and 1/2 c. water. Be sure to put a Tablespoon or so of the peach liquid in the glaze jar and swirl it around to get all of the glaze out. Never waste the good stuff! Stir the mixture until combined and pour over the ham. Lift the ham slightly so that some of the liquid can run under the ham. Place in oven and cook for 20-30 minutes per pound or until a meat thermometer registers 130.

When ham reaches 125, remove from the oven and baste some of the juices over the ham. Slice the peaches and add them to the bottom of the pan around the ham. Return the ham to the oven to finish cooking.

Once the ham has fully cooked, remove it from the oven and let it sit 10 minutes before carving. This assures that all the juices stay inside the meat and don't run all over the cutting board.

Personal Notes:
Personal Notes:
*I purchase all my Fischer & Wieser products from Sweet Gourmet in Tyler. If there is another place to buy these (besides online) I would love to know so I can shop there too!

*I have an old Westinghouse roaster that sits on the cabinet stand. It's my favorite appliance to cook a ham in. And it's super easy to clean up because my hubby cleans it for me. LOL!

*My original recipe calls for a pre-cooked ham, but I have used an uncooked ham before and it works just as well. You just have to adjust your cooking time accordingly and up the temp about 25 degrees.

*I have also been known to gradually add a second jar of sauce because I love the flavor of this stuff so much!

 

 

 

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