How To Make Hot Mustard-Pickled Peaches with Baked Ham
These pickled peaches are soaked for hours in wine vinegar and spices. They’re served with kale and mustard salad alongside baked ham.
In a medium saucepan, combine the water, vinegar, sugar, and cloves and bring to a boil. Cover and simmer over low heat for 5 minutes
Remove from the heat, add a pinch of salt and whisk in the dry mustard and ginger.
Add the peaches to the hot pickling liquid and let cool completely. Cover and refrigerate for at least 2 hours and for up to 5 days.
Preheat the oven to 350 degrees F.
Put the pecans on a metal pie plate and bake for about 8 minutes or until toasted. Let cool, then coarsely chop.
In a large bowl, mix ¼ cup of the pickling liquid with the mayonnaise and season with salt and pepper.
Add the kale and mustard leaves and toss well.
Transfer the salad to plates, scatter the pickled peaches and ham over the top. Sprinkle with the pecans and serve.
- Calories: 434.18kcal
- Fat: 26.11g
- Saturated Fat: 3.40g
- Trans Fat: 0.02g
- Monounsaturated Fat: 13.15g
- Polyunsaturated Fat: 8.28g
- Carbohydrates: 37.97g
- Fiber: 14.06g
- Sugar: 19.18g
- Protein: 19.27g
- Cholesterol: 27.05mg
- Sodium: 2944.76mg
- Calcium: 234.16mg
- Potassium: 943.32mg
- Iron: 5.38mg
- Vitamin A: 229.82µg
- Vitamin C: 57.98mg
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