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Baked Ham With Raspberry and Dijon Mustard Glaze

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“Taken from Easter Treats by Jill O'Conner. Her suggestion: save the ham bone for soup and serve with Cornbread Madeleines With Leeks and Pecans...and are these ever good!”
READY IN:
3hrs 15mins
YIELD:
1 whole ham
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Line a large platter with the kale and parsley and place ham on it. Carve at the table.

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