Preheat oven to 350°F. Remove all the packaging and nets from the ham.
Wrap the ham in several layers of foil and place in a baking pan. Fill the baking dish with water.
Place ham in the oven to warm, 10 mins per pound (6-8 mins for a boneless ham).
In a saucepan combine, half the sliced peaches, peach schnapps, bourbon, and brown sugar.
Boil until it becomes a light syrup. When the peaches are tender, mash with a potato masher or fork.
Remove ham from oven, discard water and remove foil. Peel away the skin and carve off the desired amount of fat.
Using a sharp knife, score the fat of the ham diagonally. Pour the peach bourbon syrup over the ham.
Add the remaining peach slices in the pan to cook with the ham.
Increase oven temperature to 475°F - 500°F. Add the ham, occasionally basting until golden and caramelized.
Reserve the sauce in the bottom of the pan and the caramelized peach slices for serving.
Allow the ham to rest before carving.