Peach-Glazed Baked Ham

By EdieK

For easy slicing, roast the ham a day ahead. Leftovers are a godsend for quick pastas, casseroles and soups.

Ingredients

• 16 lb lb(7.3 kg) (7.3 kg) fully cooked bone in ham
• 1/2 cup cup(125 mL) (125 mL) peach or apricot jam
• 3 tbsp tbsp(45 mL) (45 mL) peach or apricot nectar

Preparation

Step 1

Remove rind from ham, leaving about 1/4 inch (5 mm) fat. With knife, score fat diagonally in both directions to form diamonds. Place on rack in foil-lined roasting pan; cover with foil. Bake in 325°F (160°C) oven for 3 hours.

Combine jam with nectar; brush some over ham. Bake, uncovered, for 1 hour or until meat thermometer registers 130°F (55°C), brushing with glaze every 20 minutes. Let stand for 10 minutes before carving. Or let cool for 30 minutes, then tent with foil and refrigerate overnight; remove from refrigerator 30 minutes before serving.