Ginger-Peach Glazed Ham

[Kitchen Witch]

Ginger-Peach Glazed Ham

5 cinnamon sticks, each about 6 inches long
1 precooked smoked ham, about 15 lb.
2 cups dry white wine

For the glaze:
1 jar (15 oz.) peach preserves
1 Tbs. minced pickled ginger
1 1/2 tsp. ground dry ginger
1 tsp. dry mustard
4 Tbs. firmly packed light brown sugar
1 head chicory (curly endive), separated into
leaves


Preheat an oven to 325°F.

Break the cinnamon sticks into 1 1/2 to 2-inch pieces. Using a sharp knife, cut 8 or 9 horizontal slits, each 1/8 to 1/4 inch deep and running at an angle in the upper, more fatty side of the ham. Slip the cinnamon-stick pieces into the slits, poking them into the meat.

Set the ham, cinnamon side up, on a rack in a large roasting pan. Pour the wine into the bottom of the pan and tent the ham with aluminum foil, sealing the edges securely. Bake for 2 hours.

Meanwhile, in a small saucepan over medium heat, combine the peach preserves, pickled ginger, dry ginger and mustard. Stir well and heat until the preserves melt, forming a glaze.

After 2 hours, remove the ham from the oven and poke any loose cinnamon sticks back into the meat. Increase the oven temperature to 350°F. Stir about 2 Tbs. of the pan juices into the glaze to thin slightly. Then spoon about three-fourths of the glaze over the top of the ham. Sprinkle 2 Tbs. of the brown sugar on top of the peach glaze, then pat it with the back of a spoon so that it clings to the meat.

Return the ham to the oven and continue baking for 1 hour more, then baste with the pan juices and spoon the remaining glaze over the top. Pat with the remaining 2 Tbs. brown sugar. Continue to bake until the glaze is browned and bubbly and an instant-read thermometer inserted into the thickest part of the ham registers 140°F, about 30 minutes more. Remove from the oven, tent loosely with foil, and let rest for 25 minutes before carving.

Transfer the ham to a large platter and garnish with the chicory. Beginning at the large end of the ham, carve across the grain into thin slices and arrange them around the platter. Serve hot or at room temperature. Serves 20 to 24.