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Grandma's Peach-Glazed Ham


This is the yummiest baked ham that you will every taste! The peaches add a sweet, sticky glaze and the cloves compliment the sweetness perfectly. This ham is fancy enough for a holiday meal or it makes a great special meal for any occasion. For a delicious variation on this recipe you can also use pineapple rings in place of peaches. It's great too but the peach version is the best!

Rate this recipe 3.6/5 (5 Votes)


  • You will need the following ingredients to make this recipe:
  • 1/2 of a cured ham or a whole ham
  • 1/2 cup brown sugar
  • 1/4 tsp mustard
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp whole cloves
  • tooth picks
  • some maraschino cherries
  • small can of peaches and
  • the peach juice
  • OR
  • a small can of pineapple rings and
  • some of the pineapple juice


Servings 15
Level of difficulty Average
Preparation time 20mins
Cost Average budget


Step 1

Preheat the oven to 400 degrees and then prepare your paste (glaze).

Combine the brown sugar, mustard, cinnamon, ground cloves and a small amount of the peach juice to form the paste. Don't add too much juice; just do a very little at a time until you have a paste consistency.You will not be using the rest of the peach juice from the can; only use a little of it just for the paste (glaze). Put the paste aside for now and prepare the ham for baking

Step 2

To prepare the ham you will score a diamond pattern on it by cutting diagonal lines across the ham. Score the ham by slicing into the ham's rind and make the cuts about as deep as your baby finger nail's length and make the lines about an inch apart. The diagonal lines crossing over each other will create the diamond pattern out of the squares. Scoring the ham allows the juicy paste (glaze) to really get in there and soak the flavors into the ham.

Step 3

Now stud the ham all over with the whole cloves by pushing them them part-way into the rind (just far enough that they'll stay in place). Don't push them all the way in (leave them sticking out of the ham). Put a nice amount of whole cloves on but not too many (maybe one every three or four squares).

Your ham will be in a roasting pan so now add about a half of a cup of water to the pan to keep the ham moist.

Step 4

Bake the ham in a covered roasting pan (lid on) for about 18 minutes per pound if you have a half of a ham or 16 minutes per pound if you have a whole ham. Generally it takes somewhere around hour and a half or more but do the calculations to be sure.

Step 5

When there is about a half hour -45 minutes left to cook, take the ham out of the oven and remove the lid. Baste the ham all over with some of the paste and then skewer the peaches and cherries with a tooth pick and poke each one into the ham so that they are attached to the ham and sitting nicely on top. Put as many as you want all over the ham. Add more of the glaze and put the ham back in the oven without the lid. Then take it out every 10 minutes or so and baste it all over with more of the paste. You should have used all of the paste by the time the ham is done.

Step 6

When the ham is cooked simply remove it from the oven and take off the whole cloves (or at least remind your guests not to each them). Serve and enjoy!


Watch your ham closely near the end to make sure the glaze and fruit doesn't burn and glaze the ham often. The more glaze, the yummier the ham!

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