Ham With Peach Chutney Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, simmer together peach nectar, ginger, lemon juice, and garlic cloves. Simmer for 20 minutes.
• Strain out ginger and garlic.
• Prepare ham for glaze. Rub Dijon mustard and then brown sugar on the ham.
• Pour glaze on bottom of pan and throw in sliced peaches for additional peach flavor.
• Place ham in oven for 1 1/2 hours. Every 10 to 20 minutes glaze ham with the glaze from bottom of pan to keep moist.

Steps:

• To Make Corn Bread:
• Preheat oven to 375°F. and generously butter a jelly-roll pan. 15 1/2 by 10 1/2 by 1 inch.
• In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
• In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg mixture into flour mixture until just combined and spread evenly in prepared pan. (It is important to spread batter evenly or corn bread will be too thin and crisp in places.) Bake corn bread in the middle of oven 15 to 20 minutes, or until sides pull away from pan and top is golden. While corn bread is hot, with a sharp knife, loosen corn bread edges and cut into twelve 2 1/2-inch squares, preferably with a square cutter. With a metal spatula carefully transfer corn bread to a cutting board to cool and trim.
• Halve each square diagonally to form 24 triangles. Corn bread triangles may be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread will soften slightly. If crisper corn bread is desired, reheat in a 350°F. oven until crisp before proceeding with recipe.
• To Assemble Hors d'Oeuvres:
• Top each corn bread triangle with a folded ham slice and 1 teaspoon chutney.
• Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
• In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin. Chill chutney, covered, at least 1 hour and up to 2 hours.
• About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.
• Can be made in 45 minutes or less but requires additional unattended time.

Steps:

• Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
• Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

Steps:

• Drain peaches, reserving syrup (save peaches for another use). Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Cover and bake at 325° for 2 hours., Meanwhile, in a small bowl, combine the brown sugar, vinegar, cloves and reserved syrup. , Brush ham with 1/2 cup brown sugar mixture. Bake, uncovered, 25-35 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing. Serve with remaining brown sugar mixture.