Description
A perfect balance of sweet and savory, this glazed ham is coated in a rich peach and ginger sauce, creating a beautifully caramelized crust. The fruity sweetness pairs wonderfully with the smoky, tender ham, making it an unforgettable dish for holidays or special occasions.
Ingredients
For the Peach and Ginger Glazed Ham:
- 1 (6-8 lb) bone-in ham, fully cooked
- 1 cup canned peach preserves or peach jam
- ½ cup brown sugar (packed)
- 2 tablespoons freshly grated ginger (or 1 tablespoon ground ginger)
- ½ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves (optional for added spice)
- ½ cup orange juice (or peach nectar for a sweeter twist)
- Salt and black pepper to taste
Optional Garnishes:
- Fresh thyme sprigs
- Orange slices
- Whole cloves (for studding the ham)
Instructions
Begin by preheating your oven to 325°F (163°C). Remove the ham from the refrigerator and allow it to sit at room temperature for about 30 minutes before cooking. This will help the ham cook more evenly.
Next, place the ham on a large cutting board and use a sharp knife to score the surface in a diamond pattern. This not only gives the ham an elegant look but also allows the glaze to penetrate and flavor the meat more effectively. If desired, stud the ham with whole cloves in the intersections of the diamonds for an added burst of flavor.
In a medium saucepan, combine the peach preserves, brown sugar, grated ginger, Dijon mustard, apple cider vinegar, soy sauce, cinnamon, cloves (if using), and orange juice. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
Allow the glaze to simmer for 5-7 minutes until it thickens slightly and becomes syrupy. If the glaze is too thick, you can add a bit more orange juice or water to reach your desired consistency. Once the glaze has thickened and the flavors have melded, remove it from the heat and set it aside.
Place the ham in a large roasting pan, bone-side down. If your ham has a thick fat cap, use a sharp knife to trim it slightly, leaving about ¼ inch of fat. This will allow the glaze to caramelize better while keeping the meat moist.
Tent the ham loosely with aluminum foil, covering the entire ham. This will help keep the moisture in while the ham roasts, preventing it from drying out.
Place the roasting pan with the ham into the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 140°F (60°C). During the last 30 minutes of roasting, remove the foil to allow the ham to develop a beautiful, caramelized glaze.
After the ham has roasted for about 1.5 hours, carefully remove it from the oven. Use a basting brush or spoon to generously coat the ham with the prepared peach and ginger glaze, making sure to get into the scored lines and cover the entire surface.
Return the ham to the oven and continue roasting, uncovered, for an additional 20-30 minutes. Baste the ham with more glaze every 10 minutes or so, ensuring a thick, shiny coating forms on the ham.
Once the ham has reached an internal temperature of 140°F (60°C) and the glaze is golden brown and caramelized, remove it from the oven. Allow the ham to rest for 15-20 minutes before carving. This resting time lets the juices redistribute, ensuring the ham stays moist and tender.
When ready to carve, slice the ham against the grain into thin slices. Serve the ham with any remaining glaze drizzled over the top.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 250-300 kcal
- Fat: 10-12g
- Carbohydrates: 25-30g
- Protein: 20-25g