Food Network: Ham Georgia with Peach Garnish

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Ham Georgia with Peach Garnish
Recipe courtesy Jacques Pepin

Ingredients
1 fully cooked ham (16 to 17 pounds)

Peach-Mustard Glaze:
1/2 cup peach preserves
1 teaspoon freshly ground black pepper
2 tablespoons dried mustard
1 tablespoon balsamic vinegar
1/2 teaspoon ground allspice
2 tablespoons confectioners' sugar

1 cup water, for deglazing drippings from baked ham

3 cups demi-glace, store bought

Peach Sauce:
4 tablespoons unsalted butter
3 pounds large ripe peaches (about 10), each pitted (but not peeled) and cut into
8 wedges
1/3 cup sugar
4 ounces dried peaches, cut into 1/2-inch slices
3 tablespoons cider vinegar
4 cups combined demi-glace and deglazed drippings
1 teaspoon salt
1 teaspoon potato starch dissolved in 1 tablespoon water (for thickening, if
needed)
1 cup julienned basil leaves

Directions
Put the ham in a large stockpot, and fill the pot with
enough cold water to cover the ham. Bring the water to 170 to 180 degrees F (below
the boil; if boiled, the ham will crack open at the joint). Cook at that
temperature for 3 hours, then let cool in the cooking water.

When ready to proceed with the recipe, remove the ham from the water. With a
knife, remove the skin from the ham, and trim the surface of the meat where it is
brown and skin-like around the shank bone. To make carving easier later, remove
the pelvis or hipbone by running a knife around it. When the skin has been
removed, trim off all but a thin layer of white fat from the surface of the ham.

Run the point of your knife in a crisscross pattern through the remaining fat on

the top of the ham, cutting slightly into the surface of the meat. This scoring
will help the glaze adhere to the meat while it cooks. Preheat the oven to 350
degrees F.

In a small bowl, mix the preserves, pepper, mustard, balsamic vinegar, and
allspice together.

Spread the glaze coating on the top surface of the ham, place it in a roasting
pan, and bake in the 350 degree F oven for 30 minutes. Reduce the heat to 325
degrees F, and continue cooking the ham for 1 hour. Sprinkle the powdered sugar on
top, and cook for another 30 minutes, until nicely glazed. Transfer the ham to a
platter, and set it aside in a warm place while you make the peach sauce. Discard
the accumulated fat in the roasting pan, and add the 1 cup of water to the
drippings in the pan, stirring to loosen and mix in the solidified juices. Add the

demi-glace, and bring to a boil. Reserve for use in peach sauce.

For the peach sauce: Heat the butter in two large skillets, 2 tablespoons of
butter per skillet. When it is hot, add half of the peach wedges to each skillet,
and saute for 2 to 3 minutes. Sprinkle with the sugar, dividing it between the
skillets, and continue cooking for 3 to 4 minutes longer. Add the dried peach
julienne and the vinegar, half to each skillet, and stir to mix. Combine the
contents of both skillets in one saucepan. Strain the reserved demi-glace mixture
over the peaches, and stir in the salt. If the sauce is thinner than you would
like, add the dissolved potato starch, and bring to a boil. Boil 1 or 2 minutes.
At serving time, stir in the basil.

To make carving easier, make a vertical cut down into the ham approximately 1-inch
above the shank bone. The object is to make a guard that your knife will not go

beyond when you slice the ham; this will give a clean bottom edge to the slices
and also protect your hand from the knife in case it happens to slide while you
are slicing the meat. Slice the ham on the bias, stopping at the cut edge, and
arrange the meat on a warm platter. Serve 3 or 4 slices of ham per person with few
slices of the peaches and the sauce spooned around and over the meat.