Directions:
- Rub exterior of ham with dijon mustard. I prefer using Raye's Old World Gourmet Traditional European-Style Dijon Mustard. Pat brown sugar on exterior of ham. Blend peaches and syrup in a blender to the consistency of a puree. Bake ham in a dutch oven with oven-proof lid skin side up accordingly. I baked mine at 325 degrees for 2 hours. Leave lid off for the first twenty-five minutes, but do not baste ham yet. After that, baste with peach puree every 25 minutes. Place lid on dutch oven after each basting. Remove from oven after 2 hours. Slice ham to desired thickness, and serve with warm peach sauce over each slice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.9 Kcal (1205 kJ) | ||
| Calories from fat | 155.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 27% | |
|---|---|---|---|
| Cholesterol | 539.95mg | 180% | |
| Sodium | 271.16mg | 11% | |
| Potassium | 35.69mg | 1% | |
| Total Carbs | 15.14g | 5% | |
| Sugars | 14.48g | 58% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 17.39g | 35% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 101.48 Kcal (425 kJ) | ||
| Calories from fat | 54.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 27% | |
|---|---|---|---|
| Cholesterol | 190.32mg | 180% | |
| Sodium | 95.57mg | 11% | |
| Potassium | 12.58mg | 1% | |
| Total Carbs | 5.34g | 5% | |
| Sugars | 5.1g | 58% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 6.13g | 35% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 2% | |
| Calcium | 5.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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