Name: Peach and Ginger Glazed Ham recipe
Ingredients: One 8-10 pound Bone-In Smoked Ham: Choosing a bone-in ham is crucial for maximum flavor and moisture. A shank portion or butt portion will work beautifully. Look for a fully cooked ham, as we’re primarily reheating and glazing it. Spiral-cut hams are also an option, though they can sometimes dry out slightly faster, so keep a close eye on them during baking. If you opt for a spiral-cut ham, you might want to reduce the baking time slightly.; Whole Cloves (Optional): While optional, whole cloves add a classic, aromatic touch to the ham. They create small pockets of intense flavor and enhance the visual appeal of the finished dish.; 1 cup Peach Preserves or Jam: The star of the glaze! Choose a good quality peach preserves or jam with visible fruit pieces for the best flavor and texture. If you prefer a smoother glaze, you can use peach jelly, but preserves or jam will offer a richer, more robust peach flavor. Make sure to check the label to ensure it’s primarily peach and not overly sweetened with other fruits.; 1/2 cup Fresh Ginger, finely grated: Fresh ginger is essential for the vibrant, spicy kick that balances the sweetness of the peaches. Avoid using powdered ginger, as it lacks the brightness and complexity of fresh ginger. Peel the ginger root and grate it finely using a microplane or a fine grater. The finer you grate it, the more readily the ginger flavor will infuse into the glaze.; 1/4 cup Soy Sauce (Low Sodium Preferred): Soy sauce might seem like an unexpected ingredient in a peach glaze, but it adds a crucial umami depth and saltiness that balances the sweetness and fruitiness. Low sodium soy sauce is recommended to control the overall saltiness of the glaze. If you don’t have low sodium, you can use regular soy sauce, but be mindful of the overall salt level and potentially reduce the amount slightly if you are sensitive to salt.; 1/4 cup Apple Cider Vinegar: Apple cider vinegar provides a tangy counterpoint to the sweetness of the peaches and the richness of the ham. It also helps to tenderize the ham slightly and adds complexity to the glaze. You can substitute with white wine vinegar or rice vinegar if needed, but apple cider vinegar offers a particularly complementary flavor profile.; 2 tablespoons Dijon Mustard: Dijon mustard adds a subtle sharpness and depth of flavor to the glaze. It also acts as an emulsifier, helping to bind the glaze ingredients together. The slight tanginess of Dijon mustard works beautifully with the sweet and savory elements of the glaze. Don’t substitute with yellow mustard, as it has a different flavor profile.; 2 tablespoons Honey or Maple Syrup: To further enhance the sweetness and add a touch of complexity, honey or maple syrup are excellent additions. Honey will provide a floral sweetness, while maple syrup offers a richer, more caramel-like sweetness. Either will work beautifully in this glaze. You can adjust the amount slightly to your sweetness preference.; 1 tablespoon Worcestershire Sauce: Worcestershire sauce contributes a savory, umami depth that complements the other flavors and adds another layer of complexity to the glaze. Its tangy, savory notes enhance the overall flavor profile and prevent the glaze from being overly sweet.; 1 teaspoon Garlic Powder: Garlic powder adds a subtle savory note that rounds out the glaze. While fresh garlic could be used, garlic powder disperses more evenly throughout the glaze and provides a consistent garlic flavor without overpowering the other ingredients.; 1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a subtle spice and enhances the other flavors in the glaze. The pepper provides a counterpoint to the sweetness and adds a touch of warmth.

Ingredients

Scale

For the Ham:

- One 8–10 pound Bone-In Smoked Ham: Choosing a bone-in ham is crucial for maximum flavor and moisture. A shank portion or butt portion will work beautifully. Look for a fully cooked ham, as we’re primarily reheating and glazing it. Spiral-cut hams are also an option, though they can sometimes dry out slightly faster, so keep a close eye on them during baking. If you opt for a spiral-cut ham, you might want to reduce the baking time slightly.

- Whole Cloves (Optional): While optional, whole cloves add a classic, aromatic touch to the ham. They create small pockets of intense flavor and enhance the visual appeal of the finished dish.

For the Peach and Ginger Glaze:

- 1 cup Peach Preserves or Jam: The star of the glaze! Choose a good quality peach preserves or jam with visible fruit pieces for the best flavor and texture. If you prefer a smoother glaze, you can use peach jelly, but preserves or jam will offer a richer, more robust peach flavor. Make sure to check the label to ensure it’s primarily peach and not overly sweetened with other fruits.

- 1/2 cup Fresh Ginger, finely grated: Fresh ginger is essential for the vibrant, spicy kick that balances the sweetness of the peaches. Avoid using powdered ginger, as it lacks the brightness and complexity of fresh ginger. Peel the ginger root and grate it finely using a microplane or a fine grater. The finer you grate it, the more readily the ginger flavor will infuse into the glaze.

- 1/4 cup Soy Sauce (Low Sodium Preferred): Soy sauce might seem like an unexpected ingredient in a peach glaze, but it adds a crucial umami depth and saltiness that balances the sweetness and fruitiness. Low sodium soy sauce is recommended to control the overall saltiness of the glaze. If you don’t have low sodium, you can use regular soy sauce, but be mindful of the overall salt level and potentially reduce the amount slightly if you are sensitive to salt.

- 1/4 cup Apple Cider Vinegar: Apple cider vinegar provides a tangy counterpoint to the sweetness of the peaches and the richness of the ham. It also helps to tenderize the ham slightly and adds complexity to the glaze. You can substitute with white wine vinegar or rice vinegar if needed, but apple cider vinegar offers a particularly complementary flavor profile.

- 2 tablespoons Dijon Mustard: Dijon mustard adds a subtle sharpness and depth of flavor to the glaze. It also acts as an emulsifier, helping to bind the glaze ingredients together. The slight tanginess of Dijon mustard works beautifully with the sweet and savory elements of the glaze. Don’t substitute with yellow mustard, as it has a different flavor profile.

- 2 tablespoons Honey or Maple Syrup: To further enhance the sweetness and add a touch of complexity, honey or maple syrup are excellent additions. Honey will provide a floral sweetness, while maple syrup offers a richer, more caramel-like sweetness. Either will work beautifully in this glaze. You can adjust the amount slightly to your sweetness preference.

- 1 tablespoon Worcestershire Sauce: Worcestershire sauce contributes a savory, umami depth that complements the other flavors and adds another layer of complexity to the glaze. Its tangy, savory notes enhance the overall flavor profile and prevent the glaze from being overly sweet.

- 1 teaspoon Garlic Powder: Garlic powder adds a subtle savory note that rounds out the glaze. While fresh garlic could be used, garlic powder disperses more evenly throughout the glaze and provides a consistent garlic flavor without overpowering the other ingredients.

- 1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a subtle spice and enhances the other flavors in the glaze. The pepper provides a counterpoint to the sweetness and adds a touch of warmth.

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Instructions

Step 1: Prepare the Ham

1. Preheat Oven to 325°F (160°C): Start by preheating your oven to a moderate temperature of 325°F (160°C). This temperature is ideal for gently reheating the ham and allowing the glaze to caramelize without burning. Ensure your oven rack is positioned in the center of the oven.

1. Score the Ham (Optional but Recommended): While not strictly necessary, scoring the ham in a diamond pattern allows the glaze to penetrate deeper into the meat and creates visually appealing caramelized edges. Using a sharp knife, lightly score the surface of the ham in a shallow diamond pattern, making cuts about 1/4 to 1/2 inch deep. Be careful not to cut too deeply, as you don’t want to separate the ham slices completely, especially if using a pre-sliced spiral ham. For a bone-in ham that is not spiral cut, scoring is more beneficial.

1. Insert Cloves (Optional): If using cloves, insert them into the points of the diamond pattern created by scoring the ham. This is primarily for visual appeal and a subtle aromatic touch. You can space them evenly across the ham for a decorative effect.

1. Place Ham in Roasting Pan: Place the ham in a roasting pan. A roasting pan with a rack is ideal, as it allows air to circulate around the ham, promoting even cooking and caramelization. If you don’t have a roasting rack, you can use crumpled foil balls to elevate the ham slightly off the bottom of the pan. Add about 1 cup of water or apple cider to the bottom of the pan. This helps to create steam and prevent the ham from drying out during baking. Cover the ham loosely with foil at this stage to retain moisture during the initial reheating process.

Step 2: Prepare the Peach and Ginger Glaze

1. Combine Glaze Ingredients in a Saucepan: In a medium saucepan over medium heat, combine the peach preserves (or jam), grated fresh ginger, soy sauce, apple cider vinegar, Dijon mustard, honey (or maple syrup), Worcestershire sauce, garlic powder, and black pepper.

1. Simmer and Reduce Glaze: Bring the glaze mixture to a simmer, stirring occasionally to ensure the preserves melt and all ingredients are well combined. Once simmering, reduce the heat to low and let it simmer gently for about 10-15 minutes, or until the glaze has slightly thickened and the flavors have melded together. Simmering allows the ginger to infuse deeply into the glaze and the flavors to harmonize. Stir occasionally during simmering to prevent sticking and ensure even heating.

1. Taste and Adjust Seasoning (Optional): Taste the glaze and adjust seasoning as needed. If you prefer a sweeter glaze, you can add a bit more honey or maple syrup. If you want more tang, add a touch more apple cider vinegar. For a spicier glaze, you can add a pinch of red pepper flakes or a bit more fresh ginger.

Step 3: Glaze and Bake the Ham

1. Remove Foil from Ham: After about 1 hour of baking (for an 8-10 pound ham), remove the foil from the ham. This allows the glaze to adhere properly and caramelize beautifully.

1. Brush Ham with Glaze: Generously brush about half of the prepared peach and ginger glaze all over the ham, ensuring you coat all surfaces, including the sides and bottom if accessible. If you scored the ham, make sure to get the glaze into the scoring.

1. Return Ham to Oven: Return the ham to the oven, uncovered, and continue to bake for another 30-45 minutes, or until the internal temperature of the ham reaches 140°F (60°C) and the glaze is beautifully caramelized and sticky. Use a meat thermometer to ensure accurate temperature reading. Insert the thermometer into the thickest part of the ham, avoiding the bone.

1. Baste with Remaining Glaze (Optional): About halfway through the final baking time, you can baste the ham with the remaining glaze for an even richer and more flavorful crust. This is optional, but it will enhance the glaze and create a deeper, more pronounced flavor.

1. Rest Before Carving: Once the ham is cooked through and beautifully glazed, remove it from the oven and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product. Tent the ham loosely with foil during the resting period to keep it warm.

Step 4: Carve and Serve

1. Carve the Ham: Carve the ham against the grain for the most tender slices. For a bone-in ham, you can carve around the bone. For a spiral-cut ham, simply separate the pre-sliced pieces.

1. Serve and Enjoy: Serve the Peach and Ginger Glazed Ham warm. Spoon any pan juices or extra glaze over the carved ham for added flavor and moisture. This ham is delicious served with a variety of side dishes, as outlined in the “How to Serve” section below.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 15-25 grams
Sodium: 800-1200 mg
Fat: 15-25 grams
Saturated Fat: 5-10 grams
Carbohydrates: 20-30 grams
Fiber: 1-2 grams
Protein: 30-40 grams
Cholesterol: 80-100 mg