Cured Ham with Pêssego and Cognac

Name: Cured Ham with Pêssego and Cognac
Yield: 6
Ingredients: 1 pre-cooked cured ham, bone-in; 2 bottles of pêssegos soaked in cognac; whole cloves of garlic; 1 cup of honey; 1 tablespoon of mustard in pulp; Cayenne pepper

1
1 pre-cooked cured ham, bone-in
2
2 bottles of pêssegos soaked in cognac
3
whole cloves of garlic
4
1 cup of honey
5
1 tablespoon of mustard in pulp
6
Cayenne pepper

Ingredients

1
1 pre-cooked cured ham, bone-in
2
2 bottles of pêssegos soaked in cognac
3
whole cloves of garlic
4
1 cup of honey
5
1 tablespoon of mustard in pulp
6
Cayenne pepper

Directions

1
Make incisions on the cured ham and introduce whole cloves of garlic
2
Combine 1/4 cup of pêssego-soaked cognac with honey, mustard, and a few grinds of Cayenne pepper
3
Spread the mixture over the cured ham
4
Bake in hot oven for 15 minutes or until well done and shiny, being careful to baste the ham once or twice with the sauce from the bottom of the pan
5
Let it cool
6
Put it in the refrigerator and let it rest for at least 1 hour
7
Serve the cured ham with pêssego and cognac, chilled
8
For six servings.