1/2 (7 pound) fully cooked, smoked bone-in ham
1/2 cup peach jam
3 tablespoons Dijon mustard
1/2 teaspoon ground ginger
Rosemary sprigs for garnish

Preheat oven to 325 degrees F.

Remove skin and trim all but 1/4 inch of the fat from ham. Score fat, just through to the meat, into 3/4 to 1-inch diamonds. Place ham on rack in medium roasting pan. Insert meat thermometer into center of ham, being careful that pointed end does not touch bone. Bake for 1 1/2 hours.

Meanwhile, prepare glaze. In cup, mix jam, mustard and ginger until blended. Brush glaze over ham. Bake ham 30 minutes longer, or until thermometer reaches 140 degrees F. Place on warm, large platter. Let stand 15 minutes; keep warm.

Slice and serve.

Serves 12.