3/4 cup brown sugar, packed
1/3 cup cider vinegar
1 can (8 oz.) sliced peaches, drained, chopped, & juice reserved
1 Tbsp. cornstarch
1/4 cup orange juice
1 can (8 oz.) crushed pineapple with juice
1 Tbsp. orange peel, grated
1 clove garlic, crushed
1/2 tsp. fresh ginger, grated
2 - 4 Tbsp. Joe Perry's Rock Your World Mango Peach Tango Hot Sauce (to taste)
1 Tbsp. fresh jalapeno pepper, chopped
Combine brown sugar, vinegar and peach syrup in medium saucepan. Bring to a boil over high heat, reduce to low and simmer 8 to 10 minutes.
In a small bowl dissolve cornstarch in orange juice and then add to the brown sugar mixture. Add remaining ingredients (except for hot sauce), mixing well.
Cook over medium heat, stirring constantly until mixture boils and thickens. Remove from heat add Mango Peach Tango Hot Sauce to taste.
Brush half of glaze over ham 30 minutes before ham is finished cooking.
When ham is done remove it from oven and brush with the rest of the glaze and let sit 15 to 20 minutes before serving.
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