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1
Let the ham sit at room temperature 30 minutes.
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2
Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed.
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3
Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat.
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4
Place the ham, flat-side down, on a rack in a roasting pan.
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5
Pour 1/4 inch of water into the bottom of the pan.
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6
Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
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7
Meanwhile, toast the coriander seeds in dry skillet until fragrant, about 1 minute.
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8
Cool and crack in a mortar and pestle or on a cutting board with a small pan.
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9
Combine the peach preserves, lemon juice, ginger and coriander in a small saucepan and bring to a boil over medium-high heat.
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10
Reduce the heat to low and simmer gently until thickened, 10 to 15 minutes.
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11
Strain into a small bowl.
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12
Remove the ham from the oven when it has reached 130 degrees F internally.
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13
Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham.
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14
Add water as needed to the bottom of the pan.
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15
Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy, glazed and well browned, about 45 minutes more.
