Easter Ham with Peachy Cinnamon Glaze

Make the Peachy Cinnamon Glaze a day or two ahead of serving.

1 (16 - 18 pound) fully cooked ham
2 cups chicken broth

Peachy Cinnamon Glaze
1 cup granulated sugar
3/4 cup cider vinegar
3/4 cup golden raisins
12 whole cloves
1 (2-inch) cinnamon stick
1 (20 ounce) bag frozen unsweetened peaches

Peachy Cinnamon Glaze: Combine sugar, vinegar, raisins, cloves, and cinnamon in a heavy saucepan and cook over low heat. Increase heat. Cover pan and simmer for 8 to 10 minutes.

Add peaches and simmer, uncovered, until glaze is reduced to 1 1/2 cups; stir occasionally. Cool then refrigerate; bring to room temperature before using.

For the ham: Cut away rind and all but 1/4-inch layer of fat from upper surface of the ham. Score 1/4-inch-deep diamond pattern in upper surface.

Place ham in shallow baking pan and bring to room temperature before baking.

Preheat oven to 325 degrees F.

Add broth to pan and bake for about 2 hours, basting every 15 minutes.

Spoon off pan drippings. Spread glaze over top of ham.

Bake until glaze is light brown, about 45 minutes.

Let rest 20 minutes before carving.

Serves 10.