8 pound bone-in ham
3/4 cup brown sugar
1/3 cup cider vinegar
1/4 cup raisins
1 can sliced peaches in heavy syrup, drained and chopped – reserve syrup
1 tbsp. cornstarch
1/4 cup orange juice
1 can crushed pineapple in syrup – do not drain
1 tbsp grated orange peel
1 clove garlic, crushed
1/2 tsp crushed red pepper flakes
1/2 tsp grated fresh ginger
Roast ham in according to wrapper directions or in a pre-heated 325 degree oven for roughly 3 hours.
While ham is cooking prepare glaze.
In a medium saucepan over high heat, combine brown sugar, vinegar, raisins and peach syrup. Bring to a boil, reduce heat and simmer for 10 minutes.
In a small bowl, dissolve cornstarch in orange juice. Add to brown sugar mix.
Add remaining glaze ingredients and mix well. Cook over medium heat until it boils and thickens. Remove from heat until ready to use.
When ham is done, remove from oven and generously brush with glaze. Return to the oven for 30 minutes or until the internal temperature of the ham reaches 160 degrees.
Remove from oven and brush with glaze once more.
Let stand for 20 minutes before serving.