Spicy Peach Glazed Baked Ham

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This has the sweetness of fuits as with most ham glazes but the hot pepper adds a nice counter point.


  • 1 (7-8 lb) bone-in smoked ham
  • ¾ cup packed dark brown sugar
  • ⅓ cup cider vinegar
  • ¼ cup golden raisins
  • 1 can (8-¾ ounces) sliced peaches in heavy syrup. Drain, reserving syrup, and chop
  • 1 Tbsp cornstarch
  • ¼ cup orange juice
  • 1 can (8-¼ ounces) crushed pineapple in syrup, undrained
  • 1 Tbsp grated orange peel
  • 1 large clove garlic, crushed and minced
  • ½ tsp red pepper flakes
  • ½ tsp grated fresh ginger
  • 1 tsp cardamom


  • Roasting pan
  • Medium saucepan
  • Basting brush


  1. Preheat oven to 325°F.
  2. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer into thickest part of ham away from fat or bone.
  3. Roast ham in oven about 3 hours.
  4. With 20 minutes before the 3 hours is up, prepare Glaze (Makes about 2 cups): Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring to a boil over high heat; reduce to low and simmer 8 to 10 minutes.
  5. In small bowl, dissolve cornstarch in orange juice; add to brown sugar mixture. Add remaining ingredients; mix well.
  6. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat.
  7. Remove ham from oven. Generously brush half of glaze over ham; return to oven 30 minutes longer or until meat thermometer registers 150°F.
  8. Remove ham from oven and brush with remaining glaze.
  9. Let ham rest about 15-20 minutes before slicing.
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