How to bake a peach glazed Easter ham

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Preheat your oven to 325° F.
If your ham is not pre-cooked you will need to cook your ham about 30 minutes for every pound.

Place your ham in a roasting pan fat side up. Peel/cut off the brown skin that is lining the top of your ham and place inside the roasting pan. You can discard this if you like. Once the white layer of fat is exposed, score it and if you like this is the time to insert your cloves placing them in an even pattern over the top of your ham.
Place ham in your oven, and bake. Check periodically, and if you see the top getting too dark, you can place a quick release tin foil over the top. Bake for the amount of time suggested on the hams label. 30 minutes or so prior to the ham coming out of the oven, apply Peach glaze. You can cover with tin and continue cooking until ham is ready to come out of the oven.

Peach Glaze
1 and 1/2  cup of peach preserves,
1/4 cup of butter or margarine
1/4 cup of orange juice
3 to 4 tablespoons of brown sugar
2/3 cups of finely chopped dried cranberries
1 tsp. cinnamon
1/2 tsp. Nutmeg

In a medium sauce pan melt butter on low to medium heat. Stir in brown sugar, orange juice and 1 cup of peach preserves. Stir until mixture is well blended. Add chopped cranberries and spices. Reserve half if you like to add to the ham after it is done baking to serve on the plate.

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