Why This Recipe Works

The first step to a stellar Peach-Glazed Ham recipe was selecting the right cut. Tasters preferred shank-end hams because they contained less gristle and fat and were easier to carve than butt-end hams. To minimize baking time—and reduce the risk of a dried-out ham—we let the ham sit out on the counter for a while before we put it in the oven. After testing numerous cooking methods, we found an oven bag practically guaranteed a moist, juicy ham. The bag created a moist microclimate and sped warming, allowing us to reduce the cooking time. Warm and slow was our preferred cooking method for the majority of the time our ham was in the oven. However, a short blast of high heat at the end helped the coating caramelize without drying out the meat.

Before You Begin

For easy carving, look for a shank-end spiral-sliced ham. This recipe requires a large oven bag.

Instructions

PREPARE HAM Remove ham from packaging and discard plastic disk covering bone. Place ham in oven bag. Tie closed and cut 4 (1/2-inch) slits in top of bag. Transfer bagged ham to large roasting pan and let stand at room temperature for 1 1/2 hours.

BAKE HAM Adjust oven rack to lowest position and heat oven to 300 degrees. Bake ham until internal temperature registers 100 degrees, 1 1/2 to 2 1/2 hours.

MAKE GLAZE Meanwhile, bring peach preserves, 1/2 cup brown sugar, peach schnapps, and half of cayenne pepper to boil in saucepan. Reduce heat to low and simmer, stirring often, until mixture is very thick and reduced to 1/2 cup, about 45 minutes. Off heat, whisk in butter.

FINISH AND GLAZE Combine remaining brown sugar and cayenne in small bowl. Remove ham from oven and let cool for 5 minutes. Increase oven temperature to 400 degrees. Cut open oven bag and roll back. Using a pastry brush, paint ham with glaze. Carefully press sugar mixture onto exterior of ham with hands. Return to oven and bake until dark brown and caramelized, about 20 minutes. Transfer ham to cutting board, loosely tent with foil, and let rest 15 minutes. Following step-by-step at left, carve ham. Serve.