Reviewed: Sep. 9, 2011

An update: I've been leaving the nectar out for a thicker sauce. Tastes great either way - enjoy!

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8 users found this review helpful

Reviewer:

Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

Reviewed: Jul. 15, 2007

I made the Peach-Ginger sauce to go with grilled pork chops. Yum! I had been trying to find something similar to the Grace's Kitchen peach sauce (a line of very good frozen meals) and this is close, using white balsamic vinegar and twice as much ginger (which I love). I also didn't put the pepper in. So my rating is perhaps a bit skewed but I'm so pleased with the result that I'm giving it a 5! I think it would probably be very good as stated too.

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25 users found this review helpful

Reviewer:

Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

Reviewed: Mar. 24, 2008

I was looking for something different from the usual sweet, glazed ham for Easter and this was perfect! I followed the recipe exactly, except for cooking times because I used a spiral-cut ham which didn't need to cook as long. Everyone LOVED it.

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30 users found this review helpful

Reviewer:

SUZABELE

Reviewed: Dec. 25, 2008

Best ham I ever cooked. I'm sick to death of pineapple-y stuff. The peaches w/ the tang from red pepper/ginger was just spectacular w/ that ham. Thank you for making my husband announce that the kids and I had cooked a 5 star Christmas dinner. I'll be cooking this for many many more years.

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18 users found this review helpful

Reviewer:

Lynne Holmes

Reviewed: Dec. 25, 2008

Totally Awesome

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13 users found this review helpful

Reviewer:

lavonna

Cooking Level: Intermediate

Reviewed: Dec. 28, 2008

the peach ginger sauce is so good. i am going to use this as a sauce for other dinners as well. if you have any problems finding hot cherry peppers, check out the 'italian' section of your supermarket. our supermarkets didn't have any whole peppers, but i found them sliced and marketed as 'hoagie spread' in the italian section. i had to go to a larger store that had plenty of selection to find it.

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22 users found this review helpful

Reviewer:

librarunnr

Reviewed: Jan. 16, 2010

This was a GREAT recipe! I liked it much better than the old ham/pineapple standard.

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12 users found this review helpful

Reviewer:

Stephan Peters

Cooking Level: Intermediate

Reviewed: Apr. 25, 2011

Tasty glaze! I didn't change a thing from the recipe. I think the sauce could double for a dessert with some vanilla ice cream!

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8 users found this review helpful

Reviewer:

izzy

Reviewed: Apr. 8, 2012

I used a serrano pepper because I couldn't find a cherry pepper. The heat of the pepper definitely adds to the flavor. I also couldn't find peach preserves, so I used apricot pineapple preserves. Very good!

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3 users found this review helpful

Reviewer:

Jennifer

Reviewed: Dec. 17, 2012

I made this for my "Gourmet Group" and everyone loved it. I, too, made it with grilled pork chops based on a review. I meant to incorporate clove in the glaze since I wouldn't have the whole cloves on the meat, but I forgot in my rush. I also omitted the peach nectar based on a review and would not have wanted the sauce any more liquid. Very yummy!

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0 users found this review helpful