For easy slicing, roast the ham a day ahead. Leftovers are a godsend for quick pastas, casseroles and soups.
- Portion size 16 servings
- 16 lbs fully cooked bone in ham
- 1/2 cup peach
- 1/2 cup apricot jam
- 3 tablespoons peaches
- 3 tablespoons apricot nectar
Remove rind from ham, leaving about 1/4 inch (5 mm) fat. With knife, score fat diagonally in both directions to form diamonds. Place on rack in foil-lined roasting pan; cover with foil. Bake in 325°F (160°C) oven for 3 hours.
Combine jam with nectar; brush some over ham. Bake, uncovered, for 1 hour or until meat thermometer registers 130°F (55°C), brushing with glaze every 20 minutes. Let stand for 10 minutes before carving. Or let cool for 30 minutes, then tent with foil and refrigerate overnight; remove from refrigerator 30 minutes before serving.