Recipe: Bacardi Ham and Peaches (broiled ham slices with rum glaze, 1970's)

BACARDI HAM AND PEACHES



8 canned peach halves, drained
1/4 cup Bacardi dark rum, divided use*
2 fully-cooked ham steaks, 1-inch thick
Whole cloves
1/4 cup brown sugar
1 tsp. dry mustard

Preheat broiler.

Sprinkle peaches with 1 tablespoon rum; let stand.

Slash fat around ham, stud with cloves. Broil 5 minutes on one side. Turn ham; broil 3 minutes.

Meanwhile, combine remaining rum with sugar and mustard.

Arrange peaches around ham. Spread rum mixture over steak and peaches. Broil for 2 minutes more or until just glazed.

*Use 80 proof rum.

Makes 4 servings
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's