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Big Peach Ham

Prep Time20 minsCook Time2 hrsCategory
Spirit
 Big Peach Liqueur
Ingredients
 1 (10 pound) fully-cooked, bone-in ham
 2 tsp whole cloves
 ¼ tsp ground cinnamon
 2 tsp brown mustard
 ½ cup packed brown sugar
 ¼ cup packed brown sugar
 2 tbsp apple cider vinegar
 ½ cup peach nectar
 ½ cup BIG PEACH LIQUEUR
 1 cup peach preserves
 5 cups frozen peach slices
 2 tsp minced fresh ginger root
 1 hot cherry pepper, seeded and minced
Directions
1

Preheat the oven to 325°. Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140°. Cover with aluminum foil if the ham starts to look dry.

2

While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves.

3

Bring to a simmer and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.

4

Add the BIG PEACH LIQUEUR. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350° and return the ham to the oven, uncovered.

5

Bake for an additional 20 to 30 min, or until glaze is bubbly. Allow the ham to rest for 15 to 20 min before carving. Serve with hot Peach-Ginger sauce.

Ingredients

Spirit
 Big Peach Liqueur
Ingredients
 1 (10 pound) fully-cooked, bone-in ham
 2 tsp whole cloves
 ¼ tsp ground cinnamon
 2 tsp brown mustard
 ½ cup packed brown sugar
 ¼ cup packed brown sugar
 2 tbsp apple cider vinegar
 ½ cup peach nectar
 ½ cup BIG PEACH LIQUEUR
 1 cup peach preserves
 5 cups frozen peach slices
 2 tsp minced fresh ginger root
 1 hot cherry pepper, seeded and minced

Directions

Directions
1

Preheat the oven to 325°. Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140°. Cover with aluminum foil if the ham starts to look dry.

2

While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves.

3

Bring to a simmer and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.

4

Add the BIG PEACH LIQUEUR. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350° and return the ham to the oven, uncovered.

5

Bake for an additional 20 to 30 min, or until glaze is bubbly. Allow the ham to rest for 15 to 20 min before carving. Serve with hot Peach-Ginger sauce.

Big Peach Ham
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Mississippi River Distilling Company

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