2 carrots; diced
2 onions; sliced
2 celery stalks; diced
5 lb ham; boned, cooked
1 cup dry white wine
2 can peach halves; 16 oz., heavy syrup
3 tablespoon cornstarch
3 tablespoon lemon juice
1 tablespoon butter

1. Place carrots, onions and celery in removable liner.

2. Place ham on top of vegetables; pour wine over ham. Place liner in base.

3. Cover and cook on low 6-7 hours. Drain peaches, reserving syrup.

4. Combine cornstarch and syrup in a saucepan.

5. Cook stirring constantly until syrup is thick and clear. Add peach halves, lemon juice and butter.

6. Cook until thoroughly heated. Remove ham, place on platter.

7. Do not carve until ham is cool. Pour peaches and
sauce into liner and mix with vegetables.

8. Serve hot peach sauce over ham.

N/A