Peach Glazed Country Ham
10-14 pound country-style ham
2/3 cup peach jam or preserves
Using a stiff brush, thoroughly scrub the ham. Place in a large pot; cover with
water and soak for 12-24 hours, changing water several times. Drain. Cover ham
with fresh water and bring to a boil; reduce heat and simmer for 20-25 minutes
per pound. Ham is done when flat (pelvic) bone moves easily.
Lift ham from simmering liquid and remove to drain over sink. When ham is cool
enough to handle, place on a large shallow roasting pan, jelly roll pan or
cookie sheet. Remove the rind with a sharp knife, leaving 1/4-inch-thick layer
of fat. Score the ham at 1-inch intervals. Spread with peach preserves and dot
with pecan halves. Bake in a 400 degrees F. oven for about 20 minutes or until
the glaze browns.
Transfer ham to a serving platter and cool slightly. To serve, cut ham into