Cookbook:Ginger Peach Glazed Ham

Ingredients

 * 1 city-style (brined) ham, hock end
 * 3 cups peach nectar
 * ¼ cup Worcestershire sauce
 * 1 cup chicken broth
 * 5-inch piece fresh ginger, peeled
 * ¾ cup honey
 * 6 peaches, peeled and sliced
 * 5 bay leaves

Procedure

 * 1) Place peaches in a single layer on the bottom of a roasting pan. Set aside.
 * 2) Score skin and fat layers of ham in a diamond pattern with a paring knife. Place on top of peach slices.
 * 3) Cover with aluminum foil. Insert an oven-safe probe thermometer into the center, but not touching bone.
 * 4) Bake at 250°F until internal temperature reaches 130°F.
 * 5) Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over high heat until reduced by ⅓. Fish out ginger and bay leaf, and set aside.
 * 6) Remove skin and fat layers off of ham. Pour peach mixture into pan and toss ham to coat. Remove aluminum foil and thermometer. Reinsert thermometer into a different area and bake at 350°F until internal temperature reaches 140°F. Remove and let rest ½ hour before carving.