Baked Ham With Mustard-Peach Glaze

• 1 (8-pound) fully cooked shank portion hardwood-smoked ham
• 1 cup peach preserves
• 1 (7.3-ounce) jar coarse-grained Dijon mustard (we tested with Maille)
• 2 cups peach nectar, divided
• Garnish: Seckel pears

1. Remove and discard skin from ham. Using a boning knife, score fat on ham 1/8" deep in a diamond pattern. Place ham, fat side up, on a lightly greased rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone.
2. Stir together preserves, mustard, and 1 cup peach nectar in a large bowl; pour over ham.
3. Bake ham, uncovered, at 350u0b0 for 2 hours and 20 minutes or until meat thermometer registers 140u0b0, basting with pan juices every 20 minutes.
4. Transfer ham to a serving platter. Let stand 15 minutes before carving.
5. Pour pan drippings into a large saucepan. Add remaining 1 cup peach nectar; bring to a boil. Serve sauce with ham. Garnish, if desired.

portion hardwood, preserves, peach nectar

Taken from www.myrecipes.com/recipe/baked-ham-with-mustard-peach-glaze (may not work)