Peach and Mustard-Glazed Ham

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Peach Easter Ham

Take your holiday ham to new heights with this modern, savory-meets-sweet version of an old-fashioned favorite. Serves 8-12.


8 lb ham, bone in or spiral cut
1/2 c peach preserves, warmed
1 t black pepper, freshly ground
2 T dry mustard
1 T balsamic vinegar
1/2 t allspice, ground
2 T powdered sugar
1/2 c water

Peach Demi-Glaze Sauce
2 T butter
1 lb Willamette Valley Fruit Co. frozen peaches
3 T granulated sugar
2 oz dried peaches, sliced
1 1/2 T cider vinegar
1 c hot water
1 1/2 oz package More Than Gourmet Demi-Glace Gold Beef/Lamb
1/2 c reserved pan juices from cooked ham, with fat skimmed off
1/4 t salt
1/4 c fresh basil, julienned
1/2 t cornstarch, mixed with 1 T cold water


Preheat oven to 350 degrees. Place ham cut-side down in roasting pan. Mix warm preserves, pepper, mustard, vinegar and allspice and spread over ham. Roast for 30 min. Reduce heat to 325 degrees and continue baking until internal temp reaches 140 degrees (approx. 1 hour). Add water to pan. Sift powdered sugar over ham and continue baking 30 min more, or until internal temp reaches 160 degrees. Baste with pan juices and serve with Peach Demi-Glaze Sauce.

Peach Demi-Glaze Sauce
Cook butter and frozen peaches over med heat for 5 min. Add sugar and cook 6 min more. Add dried peaches and vinegar and simmer 1 min. Mix demi-glaze with hot water and pan juices. Add to peach mixture with salt, basil and cornstarch to thicken, if needed. Bring to a simmer and remove from heat. Serve immediately.