Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
Peach Glazed Ham Recipe may quite possibly be my favorite treatment for ham- ever. Sweet and tangy, this glaze forms the best crunchy exterior for a shank or spiral sliced ham.
Can you say ‘The Perfect Easter Ham Recipe’?
The ingredient list is 4 items long, and it only takes 5 minutes to prepare! I love making easy recipes during the holidays (well, all the time, actually). It gives me more time to prep side dishes or doing other chores that need to be done.
This recipe is from the April 2014 issue of All You Magazine
I made the recipe as stated, because no substitutions are needed. I used a spiral sliced ham though because Meijer had some great ones on sale. Honestly, I prefer a shank portion spiral sliced ham for ease of serving. Plus, I like how the glaze seeps between all of the layers!
The recipe calls for prepared peach jam and I use a store bought version. If you have a favorite homemade peach jam recipe, by all means, use it.
Don’t forget to make something special for dessert. Staying with the peach theme, you could make Blueberry-Peach Honey Wine Galette.
I hope you love this peach glazed ham as much as I do!
- 1 fully cooked, bone in shank end ham (about 9 lbs)
- ½ C peach preserves
- ¼ C Dijon mustard
- ¼ C dark brown sugar, packed
- ½ tsp pure vanilla extract
- Place ham on a large platter and bring to room temperature.
- Preheat oven to 325 degrees.
- Remove skin and all but a ¼ inch layer of fat from the ham.
- Set fat side up in center of roasting pan.
- In a small bowl, combine preserves, mustard, sugar and vanilla until thoroughly combined.
- Brush half of peach mixture on ham.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil and brush on remaining peach mixture.
- Bake, uncovered, until internal temperature on a thermometer reaches 140 degrees (1½ hours) and basting every 15-20 minutes.
- If bottom of roasting pan begins to scorch add about ¼ C of water to pan and continue basting.
- Transfer ham to a large cutting board.
- Cover with foil and allow to rest for 15 minutes.
- Cut ham into thin slices and serve.
