Baked ham with peach glaze is a traditional dish that has won over palates in various regions of Latin America. Its history dates back to the colonial era, when European influence introduced ham as a main ingredient, combining it with local fruits to create unique flavors. In countries like Mexico, Colombia, and Argentina, this dish is valued as a festive option, especially for family and end-of-year celebrations.
This dish goes by different names depending on the country. In Mexico, it is simply known as "glazed ham," while in some parts of Central America it is called "honey ham with peach." In Argentina and Chile, the recipe often includes variations of the glaze but maintains the essence of baked ham with fruits. This delicious combination of sweet and savory flavors has transcended borders and is enjoyed in many Latin American homes.
How to Prepare Baked Ham with Peach Glaze
To prepare this exquisite baked ham with peach glaze, you will need the following ingredients: ham, whole cloves, canned peach halves in syrup, brown sugar, vinegar, ground cloves, and cinnamon.
Bake the ham, fat side up, in a roasting pan, following the time and temperature schedule indicated below.
Forty-five minutes before the cooking time is over, remove the ham from the oven and pour the melted fat over it.
Make diamond-shaped cuts in the fat, making sure to cut only 1/4 inch deep.
Insert the whole cloves into the cuts you made.
Cover the ham with the peach glaze made with canned peach halves in syrup, brown sugar, vinegar, ground cloves, and cinnamon, and return it to the oven to complete the cooking.
The cooking schedule for baked ham at 325°F is as follows:
- Internal temperature with a meat thermometer: 170°F for a picnic shoulder or cottage-style ham.
- 160°F for other types of ham.
- 130°F to 140°F for "ready-to-eat" hams.
Cooking time varies between 15 and 18 minutes per pound, depending on the type and size of the ham:
- Whole ham: 18-20 minutes per pound.
- Half leg of ham: 25-30 minutes per pound.
- Rolled picnic shoulder or cottage-style ham: 30-40 minutes per pound.
Cook with a little water in a covered pot and allow the maximum time for small hams.
The peach glaze yields between 1 and 1 1/3 cups.
To prepare the glaze, drain the peaches and place them on a baking sheet. Combine the remaining ingredients and place a little of the glaze over each peach half.
Cover most of the ham with the glaze and place the ham back in the oven for approximately 45 minutes.
Occasionally baste the ham with the remaining glaze to intensify its flavor.
Broil the peach halves for 6 to 8 minutes to caramelize them and highlight their sweetness.
Just before serving, place the peach halves on the ham as a garnish, adding a final colorful and delicious touch to the recipe.
