Peach Glazed Easter Ham




1 (10-14 pound) precooked ham 1 pound brown sugar 1 stick butter ¼ C orange juice Juice from 1 can large can of peaches, reserving peaches ¼ C brown spicy mustard Whole cloves ½ C peach or apricot preserves 1 t cinnamon 2 t allspice 1 t ginger 1 large plastic bag with tie

Nutritional information

No nutrition information available


1. In a heavy saucepan, add 1T cloves, sugar, butter, orange juice, liquid from peaches, mustard, preserves, cinnamon, allspice and ginger. Cook on medium heat until mixture becomes thick and bubbly. Let cool. 2. Rinse ham and pat dry. Insert remaining cloves all over ham. (Just push cloves into fat and meat of ham and they will stay). Place ham in plastic bag (upside down) and pour glaze over ham. (Glaze will be thick). Close bag tightly with tie-twist and set ham in refrigerator overnight. 3. Bring ham to room temperature, before cooking. Put peaches on top of ham, securing with toothpicks. Place ham on cooking rack and put in a baking pan. Pour glaze from bag all over ham. Cover tightly with foil and place in 325 degree oven. Bake 18 minutes, per pound. 4. Cook ham 1-1 ½ hours covered, then remove foil and finish cooking. Baste ham with glaze every 20 or so minutes. *NOTE: If you want to kick it up a little bit, add 2T of peach liqueur (Schnapps) to the glaze.