Ginger Peach Glazed Ham
Ginger Peach Glazed Ham pairs a brined city ham with a glaze built from peach nectar, honey, Worcestershire and a large knob of fresh ginger. The ham starts low at 250°F on a bed of sliced peaches, so it heats gently and picks up fruit juices from below. Reducing the glaze by a third thickens it enough to cling, and a final blast at 350°F sets it. It suits a holiday table.
Instructions
Spread the sliced peaches in a single layer across the bottom of a roasting pan and set the pan aside.
Score the skin and fat layer of the ham in a diamond pattern with a paring knife. Set the ham on top of the peach slices.
Cover the pan with aluminum foil. Push an oven-safe probe thermometer into the center of the ham, keeping the tip away from the bone.
Bake at 250°F until the internal temperature reaches 130°F.
While the ham bakes, put the remaining ingredients in a large saucepan and bring to a boil over high heat. Boil until the liquid has reduced by one third, then fish out the ginger and bay leaves and set the glaze aside.
When the ham reaches 130°F, peel off the skin and fat layer. Pour the peach glaze into the pan and turn the ham to coat it all over.
Remove the foil and the thermometer. Reinsert the thermometer in a different spot and bake at 350°F until the internal temperature reaches 140°F.
Let the ham rest for half an hour before carving.
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