Mustard-Peach Glazed Ham
From Chef Lesli Sommerdorf for Harmons
- One (12-14-lb) cured and smoked bone-in ham, with a layer of fat
- 1 1/2 cups peach preserves
- 1 cup Dijon mustard
- 1/2 cup cider vinegar
- 1 Tbsp fresh thyme leaves
- 4 medium shallots, finely chopped
Preheat oven to 350 degrees and place the rack in the lower third of oven.
If the ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1”wide and ½”deep.
In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).
Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze. Increase the oven temperature to 400 degrees.
Return ham to oven uncovered. Bake until glaze has caramelized and the ham’s internal temp reads 135 degrees when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.
Let rest 10 minutes before carving.
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