Prep time 15 min.

Cook time 2 hr. 50 min.


1 ready-to-cook lower-sodium bone-in smoked ham (about 8 lb.)

2 cans (15.25oz.ea.) Del Monte® Pineapple Slices in 100% Juice

32 whole cloves

1 can (15oz.) Del Monte® Lite Sliced Yellow Cling Peaches, not drained

½ cup packed light brown sugar

3 Tbsps. cider vinegar

1 Tbsp. minced fresh ginger


  1. Preheat oven to 325°F. Line a roasting pan or broiler pan with foil and coat with non-stick cooking spray.

  2. Remove skin from ham and score with a knife in a 1-inch crisscross pattern. Place scored-side down on rack. Drain pineapple, reserving juice from 1 can; set juice aside. Using wooden picks, secure pineapple slices over ham. Pierce 2 whole cloves into each pineapple slice. Roast 2 1/2 hours or until internal temperature reaches 148°F.

  3. Meanwhile, combine peaches, reserved pineapple juice, sugar and vinegar in a large saucepan. Bring to a boil over high heat and cook 10 to 12 minutes or until reduced to 1 cup, stirring frequently. Remove from heat. Using a potato masher or whisk, mash peach mixture to break up large pieces. Set aside and cool completely.

  4. Stir ginger into cooled peach mixture; spoon and spread evenly over ham and pineapple with back of spoon. Bake 20 minutes.

NOTE: Ginger Peach Glaze can be doubled to serve extra with the cooked and glazed ham. Reserve pineapple juice from second can of Del Monte® Pineapple Slices and double the peaches, brown sugar, cider vinegar and ginger. Prepare as directed above in Step 3 and 4, except use half of cooked glaze on the ham and spoon the rest into a serving bowl.

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