Baked Ham with Raspberry and Dijon Mustard Glaze

Yield: 8 to 10 servings, with leftovers.

Ingredients

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

Instructions

1. Heat the oven to 350 degrees F.
2. Puree the berries with their juices in a blender or food processor, and pass the puree through a fine-mesh sieve. You should have about 1 cup puree.
3. 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.
4. 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.
5. Roast the ham for 30 minutes.
6. 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.
7. Bake for 2 1/2 hours longer, basting every 15 minutes with the pan juices and 1/4 cup of the raspberry glaze (until the glaze is gone).
8. Line a large platter with fresh kale leaves and parsley sprigs and place the ham on it. Carve at the table.

Attribution

Posted by Chyrel at Recipe Goldmine 11/12/2001 1:59 pm.