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.
Ingredients
1 (15-ounce) can unsweetened sliced peaches, drained (or 1 1/2 cups defrosted frozen peaches)
2 tablespoons pink (or black) peppercorns
1/8 teaspoons salt
3/4 cup honey
2 tablespoons champagne or white wine vinegar
Directions
Combine peaches, pink peppercorns and salt in a food processor or blender, and puree until smooth and speckled with pink flecks. Transfer the puree to a bowl and whisk in the honey and champagne or vinegar.
As a glaze or basting sauce: Brush the glaze over the roast or ham during the last 30-40 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.
