Christmas Ham and Peaches with Potatoes

Lindsey McAllister

Ham and Peaches

A ham (duh)
whole cloves
1 c brown sugar
2 TBSP vinegar
(1-2) 1/2 lb can peaches in juices

Potatoes

8 TBSP butter
8 TBSP flour
1 quart of milk
3 tsp salt and pepper
(1) 5 lb bag of potatoes

Ham and Peaches

First, pierce ham and stick the whole cloves all around the top. Then, drain the peach syrup into the saucepan. Add vinegar and brown sugar. Simmer about 5 minutes or until sugar is dissolved completely.

Next, pierce each peach with about 3 cloves and place in a different saucepan. Add half of the peach juice loveliness (syrup) to peaches. Keep the other half on low to baste the ham every 20 minutes. Heat peaches just before serving.

Potatoes

In a saucepan, melt your butter then stir in the flour and milk. Cook and stir until thickened (oh yes, a roux). Pour over peeled and cut potatoes. Bake at 350 degrees for 1 1/2 hours.