Mom's Ham Glaze

Mom’s two-ingredient ham glaze is the kind of recipe that proves restraint. Peach jam brings the sweet, sunny base. Candied ginger, chopped fine, brings the spicy heat and just enough chew to keep the glaze interesting. Thin with a splash of water until brushable and that’s the whole show.

The peach pectin is what makes it work. It melts into the ham’s surface as it bakes and tightens back up into a glassy, sticky lacquer that catches the light beautifully on a holiday table. The candied ginger softens in the heat and disperses its warmth throughout, so every slice carries that subtle bite without any single piece feeling overwhelming.

The trick with any sugary glaze is timing. Wait until the last 30 to 45 minutes of cooking before the first brush, then layer it on every 15 minutes. Earlier than that and the sugars scorch black before the meat is done.

Kitchen Tips

• Chop the candied ginger as fine as you can. Big chunks fall off the ham; tiny bits melt right into the glaze and stay put.
• If your peach jam is very thick, warm it in a small saucepan with a tablespoon of water before stirring in the ginger. It brushes on more evenly.
• Tent the ham loosely with foil if it starts browning too fast in the last stretch. The glaze should be glossy, not blackened.

Variations

• Swap peach jam for apricot or orange marmalade for a sharper, more citrus-forward edge.
• Add a tablespoon of Dijon mustard for a sweet-savory tang that cuts the richness of the ham.
• Stir in a dash of bourbon or dark rum for a smoky, grown-up version.