Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Drain peaches reserving ½ cup syrup then set aside.
  2. In a large skillet brown ham slice on both sides in butter over medium heat then remove to platter and keep warm.
  3. Reserve drippings in skillet.
  4. In a small bowl mix sugar, cornstarch and nutmeg then add orange juice, lemon juice and reserved peach syrup and stir until smooth.
  5. Add to drippings in skillet.
  6. Cook until thick stirring constantly.
  7. Stir in peaches and heat through.
  8. Add ham slice and heat for 3 minutes then cut into serving size pieces and serve over rice.

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