John's Peach Chutney Glaze And Sauce

 John’s peach chutney glaze and sauce

3 - 16 ounce cans peach halves

1 cup chopped onions

1 cup sugar

¼ cup white wine vinegar

2 cloves garlic, minced

16 ounces candied ginger, minced

1 ½ pound grated lemon peel

1 teaspoon dry mustard

¾ teaspoon cumin, ground

½ teaspoon salt

Drain peaches and reserve juice. Chop peaches into ¼ inch cubes. Combine with remaining ingredients in a large saucepan. Bring to a boil simmer for 1 to 1 ¼ hours stirring occasionally. Until slightly thickened like a soft jam.

Chutney may be made in advance. Cover and refrigerate. Warm chutney to soften before glazing ham.