Baked ham with raspberry and Dijon mustard glaze recipe
Recipe for baked ham with raspberry and Dijon mustard glaze in our easy pork recipes collection.
Recipe ingredients
- 12 ounces frozen, unsweetened raspberries
- 1, 16 ounces, jar red currant jelly
- 1, 8 ounces, jar Dijon mustard
- Precooked whole ham, bones in, 10 to 13 pounds
- 1 1/2 cups firmly packed brown sugar
- 1 cup water
- Kale leaves and flat leaf parsley sprigs
How to make baked ham with raspberry and Dijon mustard glaze
- Preheat the oven to 350 degrees F.
- Puree the berries with their juices in a blender or food processor.
- Pass the puree 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 1/4 cup of the raspberry glaze, until the glaze is gone.
- Line a large platter with fresh kale leaves and parsley sprigs and place the ham on it.
- Carve at the table.
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