1 (10 to 14 pound) fresh ham
2/3 cup peach preserves
Pecan halves

Using a stiff brush, thoroughly scrub the ham. Place in a large pot; cover with water and soak for 12 to 24 hours, changing water several times; drain. Cover ham with fresh water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes per pound. Ham is done when flat (pelvic) bone moves easily. Lift the ham from the pan.

When ham is cool enough to handle, remove the rind with a sharp knife, leaving 1/4 inch thick layer of fat. Score the ham at 1 inch intervals. Spread with peach preserves and dot with pecan halves. Bake ham at 400 degrees F for about 20 minutes or until the glaze browns.

Transfer ham to a serving platter and cool to room temperature.

To serve, cut ham into paper-thin slices.