Hot Mustard Pickled Peaches With Baked Ham Recipe Recipes Net

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

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.