Baked Ham with Mustard-Peach Glaze

Oxmoor House
Basting this ham with peach preserves and mustard creates a glistening entrée that tastes as good as it looks.

Yield:

8 to 10 servings

Recipe from

Recipe Time

Prep: 13 Minutes
Cook: 2 Hours, 20 Minutes
Total: 2 Hours, 48 Minutes

Ingredients

1 (8-pound) fully cooked shank portion hardwood-smoked ham
1 cup peach preserves
1 (7.3-ounce) jar coarse-grained Dijon mustard (we tested with Maille)
2 cups peach nectar, divided
Garnish: Seckel pears

Preparation

Remove and discard skin from ham. Using a boning knife, score fat on ham 1/8" deep in a diamond pattern. Place ham, fat side up, on a lightly greased rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.

Stir together preserves, mustard, and 1 cup peach nectar in a large bowl; pour over ham.

Bake ham, uncovered, at 350° for 2 hours and 20 minutes or until meat thermometer registers 140°, basting with pan juices every 20 minutes.

Transfer ham to a serving platter. Let stand 15 minutes before carving.

Pour pan drippings into a large saucepan. Add remaining 1 cup peach nectar; bring to a boil. Serve sauce with ham. Garnish, if desired.

Note:

Christmas With Southern Living

June 2006