Elegant Easter Ham

1 (12 ounce) package frozen, unsweetened raspberries
1 (16 ounce) jar red currant jelly
1 (8 ounce) jar Dijon mustard
1 (10 to 13 pound) precooked whole ham, bones in
1 1/2 cups firmly packed brown sugar
1 cup water
Kale leaves and flat-leaf parsley sprigs

Heat oven to 350 degrees F.

Puree the berries with their juices in a blender or food processor, and pass the pur e through a fine-mesh sieve. You should have about 1 cup puree.

Stir together the raspberry puree, red currant jelly and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Raise the heat to high and bring to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as glaze. You will have 3 cups glaze.

Place the ham, fat side up, in a large roasting pan. Peel off the skin and trim the fat to a layer 1/4 inch thick. Score the fat in a diamond pattern, and rub the brown sugar over the surface.

Roast the ham for 30 minutes. Remove from the oven and pour the water over the ham. Spoon 1 cup of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hours longer, basting every 15 minutes with the pan juices and 1/3 cup of the raspberry glaze (until the glaze is gone).

Place the ham on a platter lined with fresh kale leaves and parsley sprigs.