Monday, May 21, 2007Baked Ham with Walnut Peach Sauce Recipe
Baked Ham with Walnut Peach Sauce
1 half ham, about 4.5 lbs
1 cup peach preserves
3/4 cup peach nectar
3/4 cup low-sodium chicken broth
1 tb cornstarch
2 tb packed brown sugar
1/2 cup chopped California walnuts, toasted
1/4 cup Dijon mustard
2 tb fresh lemon juice
Preheat oven to 325 F. Put the ham in a shallow baking pan. With
a sharp knife, score the ham in a diamond design. Add 1 cup of
water to the bottom of the pan. Cover pan securely with foil and
bake for 1 hour. Uncover the ham and brush with 1/2 cup of peach
preserves. Bake uncovered, 30 minutes longer, basting occasionally.
In a medium saucepan, combine the nectar, chicken broth and cornstarch
and stir until smooth. Add remaining 1/2 cup peach preserves and
the brown sugar and bring to a boil, whisking occasionally. Simmer
the sauce until thickened. Add the walnuts and peaches and simmer
one minute longer. Whisk in the mustard, lemon juice and salt and
pepper to taste.
Serve the ham sliced with the sauce on the side.
This recipe for Baked Ham with Walnut Peach Sauce serves 12.