Peach Glazed Ham

Total Time:
55 min
5 min
50 min

s: 4 servings

  • 1 fully cooked ham, about 7 to 9 pounds
  • 1 (20-ounce) jar peach preserves
  • 1 1/2 tablespoons Creole mustard, spicy mustard, or Dijon
  • 2 tablespoons peach liqueur (Schnapps) or peach nectar
  • 2 tablespoons lemon juice
  • Dash cinnamon
  • Place ham in a large roasting pan and bake as directed on the wrapping, about 18 minutes per pound. Combine remaining ingredients, in a small bowl and stir until smooth. Remove the ham from the oven and score the skin in a diamond pattern. Spoon the glaze over, spreading to coat completely. Return the ham to the oven and bake for about 30 minutes longer.

  • Chef's Note: To make really special, take small can pineapple rings, drain syrup and place pineapple rings on top of the glazed ham. Secure the pineapple to the ham with wooden cocktail sticks. Then take small jar of cocktail cherries and place 1 cherry in the center of each pineapple ring and continue to baste with the glaze during the cooking process. This makes a good looking ham for a summer buffet table.

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5.0 3
I made this during the holidays.  I bought a 10 pound ham thinking we would have leftovers to freeze since there are only 3 in our family.  WRONG!!!! My 18 year old killed that ham like she wasn't going to ever going to get another bite of food. item not reviewed by moderator and published
Awesome. I too used Dijon Mustard and apricot jam and I DID use the peachtree liqueur. While cooking the ham prior to adding the glaze, directions on the ham said put a cup of water on the bottom of a shallow baking pan and cover with foil during the cooking time. Instead of water I used Orange Juice during the cooking process. Now the ham sits in the oven with the glaze on it and I did add the pineapple rings and cherries. Smells YUMMY. Can't wait. Complimented ham with mashed potato/w cheese mixed in, and fresh vegetables. item not reviewed by moderator and published
I made this with Dijon mustard, and apricot jam. I used all the other ingredients,except a liqueur. It is sooooooooooooo good. Remember just a dash of cinnamon. It would also be great on pork chops. Thanks, Chef Robert. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen