Peach-Mustard Glazed Ham
Our fruity glaze gets a zesty kick, thanks to Dijon-perfect for guaranteeing this ham roasts up extra moist and delicious
- 1/2 cup peach preserves
- 3 Tbs. Dijon mustard
- 2 Tbs. balsamic vinegar
- 2 cloves garlic, minced
- 1/4 tsp. ground ginger
- 1 (4-5 lb.) fully cooked boneless ham
Orange slices and mixed fresh herb sprigs, such as sage, rosemary and thyme (optional)
Heat oven to 350°F. In a small bowl, combine peach preserves, Dijon, balsamic vinegar, garlic, and ginger; reserve of glaze mixture.
Line a large roasting pan with foil; coat with cooking spray. Place ham, wide end down, in a roasting pan. Using sharp knife, score fat. Brush the surface of ham with the remaining 2/3 of glaze.
Pour 2 cups water into the bottom of pan. Cover with foil; bake 2 hrs. or until meat thermometer inserted into the thickest part registers 140°F, brushing with reserved glaze twice. Transfer to platter. If desired, garnish with orange slices and fresh herb sprigs. Brush with any remaining glaze. Let stand 20 min before carving.
Easy variation: Make it ApricotGinger Glazed Ham. Omit Dijon. Sub in apricot preserves for the peach and grated fresh ginger for ground. Continue with recipe as directed.
Easy variation: Make it orange Rosemary Glazed Ham. Sub in orange marmalade for the preserves. Sub in 2 tsp. chopped rosemary for the ginger. Continue with recipe as directed.
Easy variation: Make it Sugar 'n' Spice Glazed Ham. Sub in brown sugar for the peach preserves. Add ½ cup orange juice and ½ tsp. ground cinnamon. Continue with recipe as directed.
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