Loveless Peach Preserve Glazed Country Ham


This Country Ham is a perfect centerpiece for any family gathering!

Servings: Approximately 40-50 people



  1. Scrub off any mold* that may be on the surface using a clean scrub brush to remove mold and any other residue. If mold is very heavy, scrape with knife. Rinse ham under warm running water or soak in water overnight
  2. To reduce salt flavor, soak ham in cold water at room temperature for up to 12 hours.( optional)
  3. Stovetop method: Place ham in a large stock pot or Dutch oven. Cover ham with water and add one cup of honey, sorghum or brown sugar to an inch above the top of the ham. Place on stove over medium high heat. Bring water to a boil. Reduce heat to low, cover and simmer for 18 - 20 minutes per pound. Add more water if it evaporates.
  4. Oven method: Preheat oven to 250* F. Place ham , skin side up, in a large roasting pan on a rack. Add water and one cup of honey, sorghum or brown sugar until ham is just covered. Cover and place in oven for 20 minutes per pound. (average cooking time 4-5 hours.) If water evaporates during cooking process, add more water.
  5. Check internal temperature with a meat thermometer. Ham is fully cooked when temperature reaches 158* F.
  6. Glaze ham: Carefully remove ham, place in a large shallow roasting pan or cookie sheet, cool for one hour. Remove skin with a sharp knife, leaving ¼ inch thick layer of fat. Score ham fat with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Spread with peach preserves and insert whole cloves at the crossings. Bake in a 375* F oven just until glaze is bubbly and brown, about 10-15 minutes. Do not overcook. Cool slightly, and transfer ham to a serving platter. To serve, cut ham into paper thin slices.

*Due to aging, your Ham will have some mold on it. You may also notice white specks throughout the meat. This, in no way, affects the quality of the meat, but rather indicates proper aging and is often preferred by many connoisseurs.