Ham in peach-ginger glaze

Ingredients:

• 1 piece of ready-made smoked ham weighing 3.5-4.5 kg (ham or knuckle)
• 1 teaspoon coriander seeds
• 1 can 370 gr. peach jam
• 1/4 cup freshly squeezed lemon juice (from about 1 lemon)
• 7 cm ginger root, thinly sliced

Preparation:

1. Let the ham sit at room temperature for 30 minutes. Preheat the oven to 160°C. Trim the skin from the ham if necessary.
2. Make a grid pattern in the fat without cutting the meat. Place the ham flat side down on the rack in a roasting pan. Pour 1/4 inch of water into the bottom of the roasting pan. Roast the ham until the internal temperature reaches approximately 130°F (55°C), about 2.5 hours or 15 minutes per pound (0.5 kg) of ham.
3. Meanwhile, toast the coriander seeds in a dry frying pan until fragrant, about 1 minute. Cool and crush them in a mortar or on a cutting board, using a small frying pan to crush them. Combine the peach jam, lemon juice, ginger, and coriander in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer until thickened, 10-15 minutes. Strain into a small bowl.
4. Remove the ham from the oven when it reaches 135°F (55°C). Increase the oven temperature to 425°F (220°C). Spread some of the glaze over the entire surface of the ham. Add water to the bottom of the roasting pan if needed. Return the ham to the oven and bake, basting it with the remaining glaze every 10 minutes, until the ham is golden brown and glossy, about 45 minutes more. Serve with any side dish. side dish.