Love is in the Air

Guess who showed up in Atlanta and stayed for the entire game? The real Monsters of the Midway! Today's game was exactly what we needed. If da Bears continue to play like that, we're in for a lot more fun. Cutler showed off his arm and his leadership for the fans. Speaking of fans, Chicago fans packed the Dome today - Well done everyone!

This blogger/cook chose the Georgia peach as today's featured ingredient. Paired with ham, it was truly a Southern Delight. Here's hoping you enjoy the recipe as much as the game.

Glazed Ham with Peach Ginger Sauce
Serves 10

Ingredients
1 (10 pound) fully-cooked, bone-in ham

Rub:
 1/4 teaspoon ground cinnamon
 2 tablespoons brown mustard
 1/2 cup packed brown sugar

Peach Ginger Sauce:
 1/4 cup packed brown sugar
 2 tablespoons apple cider vinegar
 1 cup peach nectar (I used the juice from brandied peaches)
 1 cup peach preserves 
 5 cups frozen peach slices (I used the brandied peaches - not frozen)
 2 teaspoons minced fresh ginger root
 1 (3 inch) cinnamon stick

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern 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 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.

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

Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.


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