1 (8 lb.) bone-in ham shank or 1 (6 lb.) boneless fresh ham, rolled and tied
4 garlic cloves, minced
1 tablespoon dried rosemary
Salt and pepper
20 ounces frozen unsweetened peaches, partially thawed and coarsely chopped
3 tablespoons light brown sugar
1 tablespoon finely chopped crystallized ginger
Salt and pepper
How to Make It
Make ham: The night before serving ham, untie it and trim off all but a thin layer of fat. In a small bowl, mix garlic, rosemary, salt and pepper. Rub all over ham. Place ham in a large roasting pan, cover and refrigerate overnight.
Make compote: Combine peaches, brown sugar, ginger, salt and pepper in a large, heavy saucepan. Bring to a simmer over medium heat, stirring. Simmer, stirring occasionally, until peaches are tender, 20 minutes. Transfer to a bowl and cool. Chill, tightly covered, until ready to use.
Preheat oven to 425°F. With a sharp knife, score a crosshatch pattern into fat and skin on ham. Using kitchen string, tie ham back into its original roll. Place ham, fatty side up, on a rack in roasting pan.
Roast for 15 minutes. Lower oven temperature to 350°F, cover ham loosely with foil and roast for 2 to 2 1/2 hours. Remove foil and continue to roast until an instant-read thermometer inserted into thickest part registers 150°F, 30 minutes. Transfer ham to a carving board, cover and let sit for 20 minutes.
Slice ham and serve with compote.
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