Peach Glazed Ham with Peach Corn Relish

By AuntieGooper

Ingredients

• Peach Corn Relish:
• 1 (6 to 7-pound) fully cooked spiral sliced ham (recommended: Loveless Cafe Country Ham)
• 1/2 cups peach preserves (recommended: Loveless Cafe Peach Preserves)
• 1 tablespoon honey Dijon or stone-ground mustard
• 3/4 teaspoon hot sauce
• 1/8 teaspoon ground cloves
• 3 large ripe peaches, pitted and halved
• Loveless Corn Relish, recipe follows
• Peach-Corn Relish, recipe follows
• 1/3 cup white vinegar
• 1/2 cup sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon mustard seed
• 1/4 teaspoon turmeric
• 1 cup whole kernel corn, yellow
• 1/4 cup diced onion
• 2 tablespoons diced sweet red bell pepper
• 2 tablespoons diced sweet green bell pepper
• Pinch ground cloves
• 1 fresh peach, peeled, pitted and diced
• 1/3 cup water
• 1 cup Loveless Cafe Corn Relish
• Pinch ground cloves

Preparation

Step 1

Preheat the oven to 325 degrees F.

Score fat side on ham in a diamond design. Put the ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the meat thermometer registers 135 degrees F, about 1 1/2 hours.

Combine the peach preserves, mustard, hot sauce and ground cloves in a small bowl, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140 degrees F, about 20 minutes.

Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve.

Cafe Corn Relish
Combine the vinegar, sugar, mustard, mustard seed, and turmeric in a small saucepan and bring to a boil over medium heat. Add the corn, onion, and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.


Peach Corn Relish:

In a small saute pan, cook diced peach with water over medium heat until tender. Add the Loveless Cafe Corn Relish and a pinch of ground cloves and cook for 3 to 5 minutes. Serve the relish hot or cold.