A peach glazed baked ham has a gentle sweetness, a glossy finish, and a warm roasted aroma that immediately feels like a holiday table. The combination of peach preserves, brown sugar, mustard, and vinegar gives the glaze a balanced flavor that is sweet, a little tangy, and slightly sharp in a way that cuts through the richness of the ham. It is simple to prepare, slow cooked in the oven, and the glaze turns beautifully sticky as it bakes.
This is the kind of centerpiece that works for Easter, Christmas, or any Sunday dinner when you want something comforting without much effort. Since the ham is already fully cooked, the goal is gentle heating and repeated glazing so the flavor builds slowly. The result is tender slices with a light fruity shine and a hint of caramel around the edges.
It also reheats well, and the leftover glaze is lovely spooned over slices right before serving.
Ingredients
1 fully cooked bone in spiral cut half ham, six to eight pounds
1 cup brown sugar
1 cup peach preserves
2 tablespoons spicy brown mustard
2 tablespoons white wine vinegar
Instructions
Preheat the oven and prepare the ham
Set the oven to 325 degrees F. Place the ham cut side down in a shallow roasting pan or baking dish.
This position keeps the meat moist while exposing the surface for glazing.
If your ham is wrapped in netting, remove it first so the glaze can coat the entire outside.
Make the peach glaze
Place a medium saucepan over medium heat and add the brown sugar, peach preserves, mustard, and vinegar.
Stir as the mixture warms and allow it to melt together until smooth.
Once it begins to bubble, lower the heat slightly and let it simmer for two to three minutes.
The glaze will thicken lightly as the sugar dissolves and the preserves loosen, which helps it cling to the ham.
Add the first layer of glaze
Spoon or brush half of the warm glaze over the surface of the ham, letting it seep into the spiral cuts.
Use half of the total glaze mixture, about one cup.
This is enough to coat the surface generously and allow some to drip between the spiral slices without pooling too heavily in the pan.
The remaining cup is saved for the final glazing near the end of baking when the ham is already warm and the glaze clings more tightly.
Bake the ham
Transfer the pan to the oven and bake uncovered for one hour and fifteen minutes.
The edges will slowly take on a glossy golden tone and the kitchen will smell warm and sweet.
If you notice any dark spots forming too quickly, loosely tent the ham with foil to shield it.
Add the remaining glaze
Remove the ham from the oven and spoon the remaining glaze over the surface.
This second layer is what gives the ham its final shine and richer flavor.
Finish baking
Return the ham to the oven for fifteen to thirty minutes more, or until a thermometer inserted into the thickest part reads 145 degrees F.
Let the ham rest for at least five minutes so the juices settle back into the meat before slicing.
Variations
Maple peach glaze
Swap half of the brown sugar for maple syrup. This creates a deeper warmth and a softer sweetness that blends naturally with the peach.
Spiced peach glaze
Add a small pinch of cinnamon or ground ginger to the glaze as it simmers. These spices provide a gentle heat that feels cozy without overpowering the fruit.
Bourbon peach glaze
Add one to two tablespoons of bourbon to the saucepan before simmering. The alcohol cooks off and leaves a smooth caramel note that complements the ham.
Apricot glaze
Replace the peach preserves with apricot preserves. The tartness of apricot gives the glaze a brighter taste that works beautifully with richer cuts.
Extra sticky glaze
Simmer the glaze an additional two to three minutes until thicker. This helps it cling more heavily to the ham and creates a more pronounced caramelized finish.
Serving Suggestions
A peach glazed baked ham pairs well with fresh and comforting sides. Creamy mashed potatoes give the plate a soft contrast, while roasted asparagus or green beans add a crisp bite. A simple butter lettuce salad with a light vinaigrette keeps the meal balanced and bright. Warm dinner rolls are excellent for catching the extra glaze, and leftover ham tastes wonderful in next day sandwiches with a little mustard or chutney.
Frequently Asked Questions
Can I make the glaze ahead of time
Yes. The glaze keeps well in the refrigerator for up to three days. Rewarm it gently over low heat until smooth before brushing it onto the ham.
Can I use boneless ham instead
You can. Boneless hams heat slightly faster, so begin checking the internal temperature ten to fifteen minutes earlier. The glaze works the same way.
What if I cannot find peach preserves
Apricot preserves, orange marmalade, or pineapple preserves all work as substitutes. Each gives a different but complementary sweetness.
Can I thicken the glaze more
Yes. Simmer it a little longer until it reduces and coats the back of a spoon. Thick glaze clings well and caramelizes more deeply.
Does the vinegar taste strong
No. The vinegar simply balances the sweetness and keeps the glaze from becoming too heavy. The sharpness softens as it simmers.
Can I cook this in a slow cooker
You can warm a fully cooked ham in a slow cooker, but the glaze will not caramelize the same way. For the best sticky finish, bake it in the oven.
Can I freeze leftover ham
Yes. Wrap slices tightly and freeze for up to two months. The texture stays tender and the glaze keeps the meat moist.
Should I cover the ham while baking
Leave it uncovered unless the edges begin to darken too quickly. If that happens, tent with foil to moderate the heat.
Can I double the glaze
Absolutely. Many people like extra for serving on the side. A double batch simmers the same way and holds well for spooning over slices.
