Baked pork ham with ginger-peach glaze

Ingredients:

For the ham:

• 2.5 cups coarse salt
• 2.5 cups light brown sugar (tamp down firmly)
• 2 tablespoons crushed juniper berries
• 2 tablespoons crushed black peppercorns
• 1 piece ginger, peeled and thinly sliced ​​(5 cm)
• 4 bay leaves
• 1 (3.6-4.5 kg) chilled fresh ham with bone and skin

For the glaze:

• 1 tbsp. peach jam
• 1 cup light brown sugar (tamp down firmly)
• 1/2 cup Dijon mustard
• 3 tablespoons raspberry vinegar
• 2 tablespoons ground ginger
• Coarse salt and freshly ground black pepper

Preparation:

1. Preparing the ham: In a large container or stainless steel saucepan, combine 11 liters of hot water, salt, brown sugar, juniper berries, peppercorns, ginger, and bay leaves. Stir until the salt and sugar dissolve. Let the brine cool. Meanwhile, place the ham cut-side down on a cutting board and score the skin with a sharp knife in a cross-shaped pattern. Place the ham in the brine, cover, and refrigerate for at least 24 hours or up to 2 days.
2. Preheat the oven to 230°C (430°F). Remove the ham from the brine and pat dry completely. Strain the brine, reserving the spices. Crush a few juniper berries and black peppercorns on the flat side of the ham. Arrange the bay leaves in a large roasting pan and place a rack inside. Place the ham, cut side down, on the rack and roast for 1 hour. Reduce the oven heat to 160°C (320°F) and roast for another 2 hours.
3. Prepare the glaze: In a bowl, combine the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste. Brush the ham with half the glaze; bake until golden brown, about 1 hour longer. Brush the ham with the remaining glaze, turn it on its side, and bake for another 30-45 minutes, until a thermometer inserted into the center registers 160°F (70°C) and the skin is crisp. Transfer the ham to a cutting board, cover with foil, and let rest for 20 minutes. After this time, the ham is ready to be carved.
4. Skim off any fat from the pan juices and discard the bay leaves. Stir to create a sauce. Slice the ham and serve with the sauce.