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.
Serves:
Ingredients
- 1cupwater
- ½cupwhite wine vinegar
- 2tbspsugar
- 2whole cloves
- salt
- 2½tbspdry English mustard
- 1tspground ginger
- 1lbfirm ripe peaches
- ½cuppecan,halves
- 2tbspmayonnaise
- freshly ground pepper
- 10cupsbaby mustard and kale leaves,or mesclun
- 6ozglazed baked ham
Instructions
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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
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Remove from the heat, add a pinch of salt and whisk in the dry mustard and ginger.
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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.
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Preheat the oven to 350 degrees F.
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Put the pecans on a metal pie plate and bake for about 8 minutes or until toasted. Let cool, then coarsely chop.
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In a large bowl, mix ¼ cup of the pickling liquid with the mayonnaise and season with salt and pepper.
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Add the kale and mustard leaves and toss well.
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Transfer the salad to plates, scatter the pickled peaches and ham over the top. Sprinkle with the pecans and serve.
Nutrition
- 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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