Easter Ham with Peach Glaze
My memories of the best ever Easter dinner recipes always included this peach glazed ham that my family has made for generations. It's really easy, even though it cooks for a while, and the house always smells heavenly!
Notes
Be sure to check out our whole collection of 12 easy Easter recipes!
Cooking Time3 hr 45 min
Ingredients
- 16 to 18-pound fully cooked, bone-in ham
- 2 cups chicken broth
- 1 cup sugar
- 3/4 cup cider vinegar
- 3/4 cup golden raisins
- 12 whole cloves
- 1 2-inch cinnamon stick
- 20 ounces bag frozen unsweetened peaches
Instructions
Glaze
- Combine sugar, vinegar and raisins in heavy non-aluminum saucepan.
- Wrap cloves and cinnamon in cheesecloth and add to pan.
- Cook over low heat, swirling pan occasionally, until sugar dissolves.
- Increase heat; cover and simmer 10 minutes.
- Add peaches and simmer, uncovered, until mixture is reduced to 1 1/2 cups, skimming surface and stirring occasionally, 30 - 40 minutes.
- Cool glaze to room temperature. Cover and refrigerate for 2 days.
- Bring glaze back to room temperature and discard spice bag before using.
Ham
- Cut away rind and all but 1/4-inch layer of fat from upper surface of ham.
- Score 1/4-inch-deep diamond pattern in upper surface.
- Place ham in shallow baking pan just large enough to accommodate.
- Bring ham to room temperature before baking.
- Preheat oven to 325F degrees.
- Set ham in oven.
- Add broth to pan. Bake ham 2 hours, basting every 15 minutes.
- Spoon off pan drippings.
- Spread glaze over top of ham. Bake until glaze is light brown, about 45 minutes.
- Let rest 20 minutes before serving.
