This Easter Ham recipe is light, simple and so delicious! Perfectly cooked ham, covered in a sweet and fruity glaze, perfect for spring and Easter!

Ham recipe with Grilled Peaches

Why This Ham Recipe Is So Good

  • A two-step Easter Ham recipe with an easy grilled peaches glaze.
  • A delicious peach glaze which includes peach jam, brown sugar, ground cloves and ground ginger.
  • Grill fresh peach halves to serve alongside, creating a bright plate.
  • Great for Easter but also all summer!


  • Ham, preferably “ham with natural juices” 
  • Peach nectar or juice
  • Peach jam
  • Light brown sugar
  • Grated ginger
  • Ground cloves
  • Peaches

close up of Ham recipe with Grilled Peaches Recipe

How To Make Easter Ham with Grilled Peaches – Step by Step

Here’s the ham. See on the label “Semi-Boneless Ham with Natural Juices” – that’s good. Open it up.

ham for ham recipe

Use a sharp knife to score the ham, criss-cross. Just go in one direction diagonally, then the other way so you get “diamonds.” The scoring is totally not necessary, but it looks really pretty and also will help the glaze really stick onto the ham in a later step.

cutting through ham

Place your ham in a oven-safe vessel not too much larger than the ham itself. Either a roasting pan, or large saute pan will do. Here’s my beloved cast iron. See how there’s only a couple inches of space around the ham?

ham in pan

Pour the peach nectar in the pan until it reaches about 1/2 inch up the sides. The juice helps with keeping the ham moist.

pouring juices onto ham

Cover with foil…which in the oven will help create steam with the peach nectar. So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavorful (peachy!) environment. Bake 15 minutes per pound.

foil over pan

Bake in the oven 275F. We’re gonna warm this baby up low ‘n slow, to ensure the ham does not dry out or overcook.

putting ham recipe in oven

In the meantime, let’s make the glaze: brown sugar, peach jam, ground cloves and ground ginger. Just heat it up and let it get all sticky and glaze-y.

stirring glaze in pot

Hey, remember that ham!? Well after the 15 minutes per pound is up (for me it was about 1 1/2 hours) it will look like this:

ham recipe cooking in pot


Now’s the time to crank your oven to 425F. While the oven is coming up to temperature, brush with some of the Peach Glaze on top of the ham. Get the glaze in those cross-hatched grooves (You’ll only use some of the glaze, reserve the rest):

brushing ham with glaze

Glaze all over the ham.

ham sitting in pan

Stick it back in the oven to let the glaze get caramelized. 15 minutes later… it’s DONE.

ham with peach juices in pan

Remove the ham to a cutting board and let rest. In meantime, let’s finish the glaze for serving. There’s  a lot of pan juice left:

glaze in pan

Pour some of that into the Peach Glaze that’s left over — just to thin it out a bit and add depth of flavor:

pouring juices into pot

Hello, well rested ham!

cut ham

Here’s how to slice the ham. See that bone in the middle? That gets in the way – so we’re going to take a knife and cut horizontally right above the bone:

cutting through cooked ham

And then go the other way:

carving ham

Now, we’re ready to slice:

carving slice of ham

How beautiful is that?!

slicing off part of ham

Grill the peaches and serve alongside with the Ham topped with Peachy Glaze.

 Grilled Peaches on plate

Have a Happy Easter!

plate of Ham with Grilled Peaches

An Easy Ham Recipe

Cooking Easter ham may look intimidating (it’s a big hunk of meat!) but in actuality, it’s one of the easiest things to cook. First of all, it’s fully cooked already (unless you’re buying country ham, which is an entirely different thing altogether) and all you’re doing is warming it back up, slowly.

The glaze that I love most are sweet and fruity. This recipe features peaches, both in the glaze and also to serve alongside the ham.

It’s a light, simple and happy plate.

Grilling the peaches makes them sweet, warm and juicy.

finished dish

What Kind of Ham to Buy

Here’s the key to buying ham: check out the label and make sure it says, “Ham with Natural Juices.” If your label says “Ham with Juices and Water” – don’t get it. The best ham is the one with the least amount of additives and water.

The photos are borrowed from my Ham with Mango Ginger Glaze Recipe since both recipes are identical in steps – just with different fruit!

Top Tips for This Easter Ham Recipe

  • Make sure to let the ham stand at room temperature for at least 90 mins
  • Go for ham with natural juices
  • Let your ham rest for 15 mins before carving
  • You can adjust your glaze for thicker or smoother but adjust the jam and juice to taste.

More Easter Ham Recipes

Have you tried this Easter Ham recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Easter Ham Recipe with Grilled Peaches

Jaden Hair
This Easter Ham recipe is light, simple and so delicious! Perfectly cooked ham, covered in a sweet and fruity glaze, perfect for spring and Easter!

Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 907 kcal


  • 6-7 pound ham preferably "ham with natural juices"
  • 1-2 cups peach nectar or juice
  • 1 1/2 cups peach jam
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons grated fresh ginger
  • 1/2 teaspoon ground cloves
  • 5 peaches


  • Let the ham stand at room temperature for 90 minutes.
  • Preheat oven to 275F and set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham on oven-safe skillet with high sides or a large pot. Pour the peach juice into the pan, and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 1 1/2 to 2 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100F.
  • While the ham is cooking, prepare the glaze. Combine the peach jam, brown sugar, ginger and cloves in a small sauce pot and cook over low heat until the glaze is thick and sticky. Turn off heat and set aside.
  • When the ham has finished cooking (step 2), take the ham out of the oven. Turn the oven to 425F. Brush the ham with about 1/4 of the glaze all over. You should have some peach juice in the pan, if not, add additional peach juice or water to reach 1/4". Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 120F. Remove ham to a cutting board and let rest for 15 minutes.
  • Return the remaining glaze to the stove on medium-low heat. Your roasting pan should have some peach juice left - carefully pour about 1/2 cup of the peach pan juice into the glaze. Whisk and adjust with either more juice or peach jam to create a beautiful, slightly thick glaze for serving.
  • Grill the peaches and serve alongside with the Ham topped with Peachy Glaze.


cooking times vary - 15 mins per pound


Calories: 907kcalCarbohydrates: 61gProtein: 60gFat: 46gSaturated Fat: 16gCholesterol: 169mgSodium: 3253mgPotassium: 1007mgFiber: 2gSugar: 49gVitamin A: 245IUVitamin C: 10mgCalcium: 49mgIron: 3mg
Keyword easter ham, easter recipe, glazed ham
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