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Brown Sugar Peach Glazed Ham

Sue Lau
Prep Time 15 mins
Cook Time 2 hrs
Course Main Dish
Cuisine American, Southern
Servings 4



  • 3 pound boneless Boar's Head Sweet Slice ham instructions for full ham in notes
  • 2 tablespoons brown sugar
  • 1/4 cup water or fruit juice

Glaze: (Yield 2 cups)

  • 15 ounce can sliced peaches in fruit juice
  • 1-1/2 cups brown sugar
  • 3/4 cup water
  • 4 tablespoons apple cider vinegar
  • 1/2 cup raisins
  • 1 tablespoon butter
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • pinch nutmeg


Prepare glaze:

  • Drain the juice from the peaches to add to the other ingredients and set the peaches aside for later.
  • Mix the fruit juice from the peaches with all remaining glaze ingredients in a saucepan.
  • Bring to a boil, then reduce heat and simmer, stirring constantly, until syrupy and thickened.
  • Allow glaze to cool. Can be made ahead and refrigerated.


  • Preheat oven to 325F.
  • Score ham lightly with a sharp knife in a diamond pattern.
  • Place ham cut side down in a baking dish sized to fit. I used a square glass brownie pan for the small ham I used.
  • Pour water around the bottom of the ham.
  • Rub the top surface with brown sugar.
  • Bake uncovered, for 30 minutes.
  • Drizzle 1/4 cup glaze (without raisins) over the ham and continue to bake for about 60-70 minutes or until the little cross-hatches separate somewhat and the ham's internal temperature is 145F.
  • Place under the broiler briefly if you like little charred edges as I do.
  • While the ham is resting, heat up the peaches with 3/4 cup glaze in a small saucepan or skillet until mixture thickens (glaze is thick by itself but the peaches tend to water it down, and that needs to be addressed).
  • Slice ham as desired and spoon additional glaze and peaches over the top.
  • Refrigerate or freeze unused portion of glaze, if any (glaze is enough for a 5-6 pound ham).


Note: I used a half ham. If you use a full ham, double the glaze recipe, using 2 cans of peaches and use the juice from one of the cans in lieu of the water in the pan. Drizzle a full ham with half cup glaze and use all the remaining glaze with the two cans worth of peaches when heating up.
Keyword Easter, glazed ham