Ham baked with peaches
- 1.2 kg pork ham on the bone
- 1 jar peaches in syrup
for the marinade:
- couple of sprigs of Rosemary
- 2 cloves garlic
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 bay leaf
- 2 peas of black pepper
- 3 tablespoons extra virgin olive oil
- 3 tablespoons mustard
- 1 tablespoon of syrup from under peaches
- 1 teaspoon soy sauce
Remove the marinade and dry the ham on both sides, and then put it on a sheet of foil, put on top of the baking tray. Put the ham slices of peaches, and thencover with a second sheet of foil and wrap the edges of both sheets from all sides so as to obtain the tightly sealed envelope. Put the baking tray in the oven, preheated to 340 F, 1:00 45 minutes.
When baking meat it makes sense not to spread it directly on a baking tray tothe bottom part, contact with metal, does not burn. So, I usually roast beef stir-fry to halves and onions to pork leg great «airbag» will be laid on top of foil slices sour apples.
In a small bowl, mix mustard, syrup and soy sauce to homogeneity. Try it, and if the syrup was not too sweet, add a teaspoon of sugar. Now remove the hamfrom the oven, get rid of the top layer of foil (beware of hot steam!), carefully remove the peaches and lubricate ham mustard welding. Increase oven temperature to 430 F, and Bake 15 minutes and turning off the oven, let the meat stand in it for some time. Peaches or feed together with ham, or let the sauce to the meat.