Peach Glazed Ham Recipe With Simple 2 Ingredient Peach Mustard Glaze

Ham With Peach Mustard Glaze
Diana Rattray
  • 3 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 3 hrs
  • Yield: 8 Servings
Ratings (6)

A simple, two-ingredient glaze makes this baked ham a snap to prepare and bake, and the contrast of the sweet glaze with the salty ham is classic. Serve the ham with pineapple slices or this Easy Pineapple Casserole. Scalloped potatoes and corn casserole are both excellent side dishes with ham... or choose greens, fried okra, or your family's personal favorites.

For a simple how-to, see these instructions for heating a fully cooked ham.

What You'll Need

  • 1 large ham, ready to cook, about 10 to 12 pounds
  • 1 cup peach preserves or peach jam
  • 2 Tablespoons spicy brown mustard

How to Make It

  1. Heat oven to 350 F.
  2. Place the ham on a rack in a large baking pan or roasting pan with the fat side up. Score the ham lightly all over with a sharp knife, making a diamond pattern.  Add 1 1/2 cups of water to the pan and cover tightly the whole pan with heavy duty foil.
  3. Bake the ham for about 18 minutes per pound, or to an internal temperature of 148 F.
  4. Meanwhile, combine the preserves and mustard in a bowl, whisking to blend thoroughly.
  1. About 15 to 20 minutes before the ham is done, brush the ham all over with the glaze mixture.

Serves 8, with leftovers. For an extra kick, add 2 tablespoons of peach liqueur (Schnapps), 2 tablespoons of lemon juice and a dash of cinnamon to this recipe. Use the meaty leftover ham bone to make a pea soup, your New Year's Day black-eyed peas, or use the meat in a casserole, quiche, or breakfast dish.

More Recipes You Might Also Like

Ham with Beer Glaze

Baked Ham With Brown Sugar Mustard Glaze

Ham With Cola and Maple Glaze

Nutritional Guidelines (per serving)
Calories 1071
Total Fat 55 g
Saturated Fat 16 g
Unsaturated Fat 25 g
Cholesterol 442 mg
Sodium 7,861 mg
Carbohydrates 15 g
Dietary Fiber 5 g
Protein 121 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)