Easter Ham Recipe with Grilled Peaches

Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275F and set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham on oven-safe skillet with high sides or a large pot. Pour the peach juice into the pan, and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 1 1/2 to 2 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100F.

While the ham is cooking, prepare the glaze. Combine the peach jam, brown sugar, ginger and cloves in a small sauce pot and cook over low heat until the glaze is thick and sticky. Turn off heat and set aside.

When the ham has finished cooking (step 2), take the ham out of the oven. Turn the oven to 425F. Brush the ham with about 1/4 of the glaze all over. You should have some peach juice in the pan, if not, add additional peach juice or water to reach 1/4". Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 120F. Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat. Your roasting pan should have some peach juice left - carefully pour about 1/2 cup of the peach pan juice into the glaze. Whisk and adjust with either more juice or peach jam to create a beautiful, slightly thick glaze for serving.

Grill the peaches and serve alongside with the Ham topped with Peachy Glaze.