Baked Ham With Raspberry and Dijon Mustard Glaze

Name: Baked Ham With Raspberry and Dijon Mustard Glaze
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 1 whole ham
Ingredients: 1 (12 ounce) package frozen unsweetened raspberries, thawed; 1 (16 ounce) jar red currant jelly; 1 (8 ounce) jar Dijon mustard; 1 (10 -13 lb) precooked bone-in whole ham; 1 1/2 cups firmly packed light brown sugar; 1 cup water; kale leaf, to garnish; flat leaf parsley, to garnish

Submitted by Julie Bs Hive

"Taken from Easter Treats by Jill O'Conner. Her suggestion: save the ham bone for soup and serve with Recipe#276500...and are these ever good!"

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Ready In:: 3hrs 15mins
Ingredients:: 8
Yields:: 1 whole ham

ingredients

1 (12 ounce) package frozen unsweetened raspberries, thawed
1 (16 ounce) jar red currant jelly
1 (8 ounce) jar Dijon mustard
1 (10 -13 lb) precooked bone-in whole ham
1 ¹⁄₂ cups firmly packed light brown sugar
1 cup water
kale leaf, to garnish
flat leaf parsley, to garnish

directions

Preheat the oven to 350°.
Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée.
Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Boost the heat to high and bring mixture to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as a glaze. You should have just about 3 cups.
Place the ham, fatty side up, in a roasting pan. Peel off the skin and trim off most of the fat. Score the remaining fat in a diamond pattern. 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 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up.
Line a large platter with the kale and parsley and place ham on it. Carve at the table.

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RECIPE SUBMITTED BY

Julie Bs Hive

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