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1 4-pound fully-cooked boneless ham
1 16-ounce can peach slices in natural juices, drained
3/4 cup cider vinegar
1/2 cup brown sugar
1/2 cup minced onion
1 apple, peeled, cored and chopped
1 teaspoon pickling spices
Juice of 1/2 lemon
Place ham in a shallow pan and roast in 325 degree F. oven until meat thermometer inserted reads 140 degrees F (about 1½ to 2¼ hours).
Slice ham thinly to serve; serve with peach chutney on the side.
Chop peaches coarsely.
Combine all ingredients in large saucepan; simmer 20 minutes until thickened slightly.
Cool, cover and refrigerate.
Serve cold or at room temperture with baked ham. Chutney serves about 32 (one tablespoon servings)
Peach chutney from canned peaches adds an updated condiment to this traditional ham dinner. Serve with steamed broccoli, roasted potatoes and warm rolls.
Calories 260 calories; Protein 32 grams; Fat 12 grams; Sodium 150 milligrams; Cholesterol 105 milligrams; Saturated Fat 4 grams; Carbohydrates 13 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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