- 1 (12-14 lb) Harmons cured and smoked bone-in ham
- 1 shallot, finely chopped
- 3/4 cup peach preserves
- 1/2 cup Dijon mustard
- 1/4 cup cider vinegar
- 1 Tbsp fresh thyme leaves
Preheat oven to 350° and place rack in lower third of oven.
If ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1” wide and ½” deep.
In a small saucepan over medium-high heat, add ingredients and bring to a boil. Let boil for 3 minutes and remove from heat.
Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with glaze. Increase oven temperature to 400°.
Return ham to oven uncovered. Bake until glaze has caramelized and ham’s internal temp reads 135° when an instant-read thermometer is inserted in middle of ham (avoiding bone), brushing with more glaze, if desired. Bake 40 minutes to 1 hour more. Let rest 10 minutes before carving.