Cooking time: see stage 2
Preparation time: 15 mins.
Main cooking utensils: saucepan, roasting dish
Oven temperature: 400°F
Oven position: center
You will need:
1/3 – 1/2 lb. ham per person*
(sufficient for a 4- to 5-lb. piece of ham and for stuffing the peaches)
1/2 cup brown sugar
1/2 cup peach syrup
1/2 – 2/3 cup seedless white raisins
medium or large can peach halves
1. Ham, unless mild-cure, should be soaked for 24 hours in cold water.
2. When boiling ham, put into fresh cold water and allow approximately 25 minutes per lb. and 25 minutes over.
3. Mix the brown sugar with the peach syrup and raisins.
4. Remove the thick rind from the ham. Cut fat, of the glaze and place in the pan in the oven for approximately 20 minutes.
TO SERVE: Garnish with halves of peaches filled with the glaze. If serving hot, these can be warmed through in the oven. If serving cold, the peaches should not be cooked.
TO VARY: The treacle glaze on Card 22, or the apricot on Card 24 may also be used.
*For choice of ham see Card 17.
Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967
My mom used to make the Yorkshire chicken when I was a child. With this cardBut the card was lost years ago. I was wondering if you still have the recipe for it
I’m sorry, but I’m not seeing a Yorkshire chicken listed in my set.