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).