Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 16 - 18 lb fully cooked, bon
2 c Chicken broth
Peach glaze:
1 c Sugar
3/4 c Cider vinegar
3/4 c Golden raisins
12 Whole cloves
1 2-inch cinnamon stick
1 20 oz bag frozen unsweetened

Recipe by: Home Cooking Magazine, April 95 Prepare Peach Glaze 2 days
before serving.

PEACH GLAZE: Combine sugar, vinegar and raisins in heavy non-aluminum
saucepan. Wrap cloves and cinnamon in cheesecloth and add to pan.
Cook over low heat, swirling pan occasionally, until sugar dissolves.
Increase heat; cover and simmer 10 minutes. Add peaches and simmer,
uncovered, until mixture is reduced to 1 1/2 cups, skimming surface
and stirring occasionally, 30 - 40 minutes. Cool galze to room
temperature. Cover and refrigerate for 2 days. Bring glaze to room
temperature and discard spice bag before using. Serves 10.

HAM: Cut away rind and all but 1/4-inch layer of fat from upper
surface of ham. Score 1/4-inch-deep diamond pattern in upper surface.
Place ham in shallow baking pan just large enough to accommodate.
Bring ham to room temperature before baking. Preheat oven to 325
degrees. Set ham in oven. Add broth to pan. Bake ham 2 hours,
basting every 15 minutes. Spoon off pan drippings. Spread glaze over
top of ham. Bake until glaze is light brown, about 45 minutes. Let
rest 20 minutes before serving. Serves 10.

Typed for you by Marjorie Scofield 4/16/95

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