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Hot Mustard-Pickled Peaches With Baked Ham

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Ingredients

1 cup water

1/2 cup white wine vinegar

2 tablespoons sugar

2 whole cloves

salt

2 1/2 tablespoons dry English mustard

1 teaspoon ground ginger

1 pound firm, ripe peaches—peeled, pitted, sliced 1/4 inch thick and slices halved

1/2 cup pecan halves

2 tablespoons mayonnaise

Freshly ground pepper

10 cups baby mustard and kale leaves or mesclun (6 ounces)

6 ounces glazed baked ham, cut into matchsticks

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