GINGER-PEACH GLAZED HAM

By jarren

Ingredients

• 1 fully cooked small boneless ham (about 900 g)
• 1/2 cup peach jam or apricot jam
• 1 tbsp Dijon mustard
• 1 tbsp cider vinegar
• 1 tsp chopped fresh thyme
• 1 tsp grated fresh ginger

Details

Servings 8
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Place ham in greased 6-cup (1.5 l) casserole dish; cover tightly with foil. Roast in 350°F (180°C) oven for 30 minutes.

While ham is roasting, in small bowl, stir together jam, mustard, vinegar, thyme and ginger. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Uncover ham; pour jam mixture over top, brushing to coat. Cover and roast, basting every 10 minutes, until instant-read thermometer inserted in centre reads 140°F (60°C), about 40 minutes, removing foil for the last 10 minutes of cooking.

Remove ham to cutting board; tent with foil. Let rest for 10 minutes before carving. Spoon jam mixture over ham.