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1
Prepare the ham: Combine 3 gallons hot water, the salt, brown sugar, juniper berries, peppercorns, ginger and bay leaves in a large nonreactive container or pot and stir until the salt and sugar dissolve.
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2
Let the brine cool.
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3
Meanwhile, stand the ham, cut-side down, on a cutting board and score the skin with a sharp knife in a crosshatch pattern.
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4
Place the ham in the brine, cover and refrigerate at least 24 hours or up to 2 days.
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5
Preheat the oven to 450 degrees F. Remove the ham from the brine and dry completely.
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6
Strain the brine, reserving the spices.
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7
Press some of the juniper berries and peppercorns onto the flat cut side of the ham.
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8
Scatter the bay leaves in a large roasting pan and place a rack in the pan.
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9
Stand the ham, cut-side down, on the rack and roast 1 hour.
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10
Reduce the oven temperature to 325 and roast 2 more hours.
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11
Make the glaze: Whisk the peach preserves, brown sugar, mustard, vinegar, ginger, and salt and pepper to taste in a bowl.
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12
Brush the ham with half of the glaze; continue roasting until deep golden, about 1 more hour.
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13
Brush the ham with the remaining glaze, turn it on its side and roast until a thermometer inserted into the center registers 155 and the skin is crisp, 30 to 45 more minutes.
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14
Transfer to a cutting board, tent with foil and let rest 20 minutes before carving.
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15
Skim the fat from the roasting pan juices and discard the bay leaves.
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16
Stir to make a sauce.
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17
Carve the ham and serve with the sauce.
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18
Photograph by Roland Bello
