Those raised on country-style or southern-style ham know its tangy, tasteful allure. This peach-glazed beauty would make a convert out of any Yankee.
- 14 pounds ham (country-style)
- 2/3 cup peach jam (or peach preserves)
- pecan halves
- 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 paper-thin slices.