Cook Time: 7 hours
Ingredients:
- 2 carrots, thinly sliced
- 2 medium onions, sliced
- 2 celery stalks, diced
- boneless fully cooked ham, 4 to 5 pounds
- 1 cup dry white wine
- 2 cans peach halves in syrup, 16 ounces
- 3 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 tablespoon butter
Preparation:
Place carrots, onions and celery in crockpot. Place ham on vegetables; pour wine over ham. Cover and cook on low 6 to 7 hours. Drain peaches, reserving syrup. Combine cornstarch and syrup in a saucepan. Cook, stirring constantly, until syrup is thickened and clear. Add peach halves, lemon juice, and butter. Cook until heated through. Remove ham, place on platter. Do not carve until ham is cool. Pour peaches and sauce into liner and mix with vegetables. Serve hot peach sauce over the ham.
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