Instructions

1. 1
   Place peaches in a single layer on the bottom of a roasting pan. Set aside.
2. 2
   Score skin and fat layers of ham in a diamond pattern with a paring knife. Place on top of peach slices.
3. 3
   Cover with aluminum foil. Insert an oven-safe probe thermometer into the center, but not touching bone.
4. 4
   Bake at 250°F until internal temperature reaches 130°F.
5. 5
   Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over high heat until reduced by ⅓. Fish out ginger and bay leaf, and set aside.
6. 6
   Remove skin and fat layers off of ham. Pour peach mixture into pan and toss ham to coat. Remove aluminum foil and thermometer. Reinsert thermometer into a different area and bake at 350°F until internal temperature reaches 140°F. Remove and let rest ½ hour before carving.