Description
This Easter ham is all about layers of flavor. Sweet peach and bourbon meet warm brown sugar and holiday spices for a glaze that soaks right into the meat. The drizzle brings a bit of tang and heat, while the crispy sage adds a savory herbal crunch. The roasted shallots? That’s our twist—caramelized and buttery, they echo the glaze while offering something earthy and mellow. It’s not just a main course. It’s a celebration on a platter.
Equipment
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Roasting pan with rack
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Small saucepan
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Blender or immersion blender
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Fine mesh strainer
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Skillet
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Basting brush
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Aluminum foil
Ingredients
For the ham:
- 1 (8 to 10-pound) spiral-cut smoked ham
- 1 tablespoon whole cloves (optional, for studding)
For the brown sugar bourbon glaze:
- 1 cup packed brown sugar
- 1 cup peach preserves
- 1/2 cup good-quality bourbon
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the spiced peach drizzle:
- 2 fresh peaches, peeled and diced (or use canned, drained)
- 1/4 cup brown sugar
- 2 tablespoons bourbon
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Pinch of sea salt
For the crispy sage:
- 1 bunch fresh sage leaves
- 2 tablespoons olive oil
- Pinch of salt
Original addition – Glazed shallots:
- 3 medium shallots, peeled and halved
- 1 tablespoon olive oil
- 1 teaspoon brown sugar
- Pinch of salt and pepper
Instructions
- Prep the oven and ham: Preheat your oven to 250°F (120°C). Unwrap the ham and place it cut-side down on a rack inside a large roasting pan. Score the top layer of fat in a diamond pattern if desired, and stud with cloves for extra aroma.
- Make the brown sugar bourbon glaze: In a small saucepan, combine the brown sugar, peach preserves, bourbon, Dijon mustard, cinnamon, ginger, and ground cloves. Warm over medium heat, stirring frequently, until the mixture is smooth and slightly thickened, about 5 minutes.
- Glaze and bake: Brush the ham generously with the glaze. Cover loosely with foil and roast for 2 hours, basting every 30 minutes with more glaze. After 2 hours, increase the oven to 425°F. Remove foil and give it a final baste. Roast uncovered for 15–20 more minutes until caramelized and glossy.
- Make the spiced peach drizzle: While the ham finishes roasting, add the diced peaches, brown sugar, bourbon, vinegar, cumin, coriander, and a pinch of salt to a small saucepan. Cook over medium heat until the peaches are soft and fragrant, about 10 minutes. Blend until smooth, then strain for a silky finish.
- Crisp the sage: In a skillet, heat the olive oil over medium-high heat. Fry the sage leaves in batches, just 20–30 seconds each side, until they curl and crisp. Drain on paper towels and season lightly with salt.
- Roast the shallots (original twist): While the ham rests, toss the halved shallots with olive oil, brown sugar, salt, and pepper. Roast in the 425°F oven for 12–15 minutes until tender and caramelized. These sweet-savory bites are a unique and subtle addition that complement the ham’s richness and the fruity glaze.
- Serve: Slice the ham and arrange on a serving platter. Drizzle with some of the spiced peach sauce and scatter crispy sage and roasted shallots over the top. Serve the extra glaze and drizzle on the side for guests to spoon as they like.
Notes
The addition of roasted shallots is a slight but intentional twist that sets this recipe apart from other Easter ham classics. They bring a velvety texture and mellow sweetness that ties everything together—like a savory bridge between the rich glaze and the bright drizzle. This small step adds depth and a little restaurant polish to your holiday table.
Nutrition
- Serving Size: 1 Serving
- Calories: 510
- Sugar: 21g
- Sodium: 1140mg
- Fat: 23g
- Carbohydrates: 26g
- Protein: 38g
