Peach Glazed Baked Ham

Set the oven to 325 degrees F. Line a shallow roasting pan with foil and place the ham cut side down in the center. This shields the meat from drying out and exposes the outer surface for glazing. Make sure the ham sits level so the glaze coats evenly as it bakes.

Place a medium saucepan over medium heat. Add the brown sugar, peach preserves, mustard and vinegar. Stir continuously with a heat safe spatula until the mixture melts together and becomes smooth. Once it begins to bubble, let it simmer for 2 to 3 minutes. The glaze should turn glossy and slightly thickened (any small lumps from the preserves will dissolve as it cooks).

Brush or spoon half of the warm glaze, about 1 cup, over the surface of the ham. Work some into the spiral slices so the flavor reaches deeper layers. If the glaze seems to slide off, allow it to cool for 20 to 30 seconds, then apply a second thin coat on top.

Transfer the pan to the oven and bake uncovered for 75 minutes. The glaze will darken slightly and the edges will turn golden. If any part begins to brown too quickly, lay a loose piece of foil over that area to prevent scorching.

Remove the ham from the oven and spread the remaining glaze over the top, again guiding some between the slices. This second coating builds a richer flavor and a more pronounced shine.

Return the ham to the oven and bake for 15 to 30 minutes more, or until the thickest part reaches 145 degrees F on an instant read thermometer. Let the ham rest for 5 minutes so the juices settle before slicing (this keeps each slice tender and moist).