After you've made the peach cobbler, you're bound to have about 3/4 cup of peach juices leftover. Using the juice as a marinade and glaze adds a perfect touch to this smoky ham.
3/4 c. peach juice
2 tsp. honey mustard
2 tsp. cider vinegar
1 lb. boneless, fully-cooked ham, cut into 4 slices (1/2-inch thick)
Combine the first three ingredients in a mixing bowl and stir until well blended. Place the ham steaks in a large plastic bag and pour peach juice mixture over them. Refrigerate for 2-4 hours.
Prepare grill. Grill ham slices over hot coals 8-10 or until nicely browned, brushing with peach juice marinade occasionally and turning once. Serve immediately.
Yields: 4 servings
Preparation Time: 20 minutes, plus marinating time