Ingredients

The following ingredients have 4 Servings
  • 1 fully cooked bone-in spiral cut half ham ((6-8 pounds))
  • 1 cup Riesling wine
  • 2 sprigs fresh thyme (plus more for garnish if desired)
  • 1 shallot (finely chopped)
  • 18 ounces peach preserves
  • 1/2 cup light brown sugar (lightly packed)
  • 1/2 cup stone-ground mustard

Instruction

  • Preheat oven to 350 degrees F.
  • Line a shallow roasting pan with foil. Place ham on the rack in the roasting pan.
  • Put an ovenproof meat thermometer in the ham so tip is in center of the thickest part of the meat and does not touch bone.
  • In a 1-quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat.
  • Reduce heat and simmer uncovered until the wine is reduced to 1/2 cup.
  • Remove from heat and discard thyme sprigs. Stir in peach preserves, brown sugar, and mustard.
  • Brush half of glaze mixture over ham.
  • Bake ham uncovered 1 hour 30 minutes. Baste ham with remaining glaze mixture every 30 minutes.
  • Cover ham loosely with foil, and bake for another 30 minutes, or until thermometer reads 140 degrees F.
  • Remove ham from oven and let stand 15 minutes before serving.