2 carrots, diced
2 onions, sliced
2 celery stalks, diced
5 pounds ham; boned, cooked
1 cup dry white wine
2 cans peach halves; 16 ounces, in syrup
3 tablespoons cornstarch
3 tablespoons lemon juice
1 tablespoon butter
Place carrots, onions and celery in removable liner. Place ham on top of vegetables; pour wine over ham. Place liner in base. 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 thick and clear. Add peach halves, lemon juice and butter. Cook until thoroughly heated. 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 ham.
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