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Glazed Ham with Peach-Ginger Sauce
Dinner American

Glazed Ham with Peach-Ginger Sauce

4.9

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Use a sharp knife to score top of ham in a diamond pattern. Press whole cloves into ham and place on a rack in a roasting pan.
  3. 3 Bake in the preheated oven until internal temperature of ham reaches 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Cover with aluminum foil if ham starts to look dry.
  4. 4 Meanwhile, mix cinnamon, mustard, and 1/2 cup brown sugar together in a small bowl. Set aside. In a saucepan over medium heat, mix together cider vinegar, peach nectar, peach preserves, and remaining 1/2 cup brown sugar. Bring to a boil. Stir in sliced peaches, ginger, hot pepper, and cinnamon stick. Simmer until peaches are tender, and sauce has thickened, 25 to 30 minutes.
  5. 5 Remove ham from the oven and brush liberally with peach-ginger sauce. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover ham, and return to the oven.
  6. 6 Bake until glaze is bubbly, 20 to 30 minutes more. Let ham rest for 15 to 20 minutes before carving. Serve with remaining peach-ginger sauce.

By Jeannette

Peach-Basil Sangria
Drink American

Peach-Basil Sangria

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine ½ peach nectar, basil leaves, sugar, and lemon juice in a saucepan; bring to a simmer, crushing basil leaves with the back of a spoon to release their flavor, until sugar is melted. Cool.
  2. 2 Strain basil mixture into an ice-filled pitcher. Add wine and remaining ½ peach nectar; stir.

By laurenS

Ginger-Peach Smash
Drink American

Ginger-Peach Smash

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
  2. 2 Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
  3. 3 Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.

By Julie Tremaine

Memaw's Lemon Sunshine Cake
Dessert American

Memaw's Lemon Sunshine Cake

4.8

Prep
15 min
Cook
50 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
  2. 2 Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.
  4. 4 Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
  5. 5 Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.
  6. 6 Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.

By ACYGAN

Greg's Hot Peach Pie
Dessert American

Greg's Hot Peach Pie

4.0

Prep
20 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Add 1 ½ cups flour and salt to the bowl of a food processor; pulse once or twice to combine. Add 9 tablespoons cold butter; pulse until mixture is coarse. Drizzle peach nectar into dough, 1 tablespoon at a time, with the machine running until dough holds together when squeezed. Form dough into a ball, wrap in plastic, and refrigerate, about 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Add 4 chopped peaches to the food processor; pulse until puréed, about 1 minute. Add habaneros; pulse until puréed. Place 6 sliced peaches in a bowl; add peach-habanero purée and toss lightly. Set filling aside.
  4. 4 Combine sugar, ⅓ cup flour, and ¼ cup butter until it forms a crumbly mixture; set streusel aside.
  5. 5 Cut chilled dough in half; roll each half into a 10-inch circle. Fit 1 dough circle into the bottom of a 9-inch pie plate.
  6. 6 Pour peach filling into pie crust; sprinkle with streusel. Cover pie with top crust; crimp with a fork to seal edges. Cut several vent slits into top crust.
  7. 7 Bake in the preheated oven until crust is golden and filling bubbles, about 50 minutes.

By Greg H