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Baked Ham with Mustard-Peach Glaze

Oxmoor House
Prep time 13 mins
Cook time 2 hrs, 20 mins
Total time 2 hrs, 48 mins

8 to 10 servings

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


  • 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

How to Make It

  1. 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.

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

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

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

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

Christmas With Southern Living