This sweetly spiced, pink-speckled glaze is delightful on baked ham or roast pork. Pink peppercorns add a beautiful rose-hue and delicate pepper flavor.
- 1 (15 oz.) can unsweetened sliced peaches, drained (or 1½ cups defrosted frozen peaches)
- 2 Tbsp. pink peppercorns*
- 1/8 tsp. salt
- 3/4 cup honey
- 2 Tbsp. champagne or white wine vinegar
As a glaze or basting sauce: Brush the glaze over the roast or ham during the last 30 to 40 minutes of cooking, basting every 10 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
As a marinade: Add a pinch of salt before marinating your pork, ham or poultry for up to a half day. For a large ham, double the recipe.
*Regular peppercorns may be substituted.
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