Recipe For Cooking Baked Ham With Raspberry And Dijon Mustard Glaze

Baked Toaster Oven Dishes :: Baked Beef and Pork Dishes

Baked Ham with Raspberry and Dijon Mustard Glaze

Posted by Chyrel at recipegoldmine.com 11/12/2001 1:59 pm

Serves 8 to 10, with leftovers.

12 oz. frozen, unsweetened raspberries
1 (16 oz.) jar red currant jelly
1 (8 oz.) jar Dijon mustard
Precooked whole ham, bones in, 10 to 13 lb.
1 1/2 C. brown sugar, packed
1 C. water
Kale leaves and flat-leaf parsley sprigs

Preheat the oven to 350 degrees F.

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 C. purée.

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

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

Roast the ham for 30 min. Remove from the oven and pour the water over the ham. Spoon 1 C. of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hr. longer, basting every 15 min. with the pan juices and 1/4 C. of the raspberry glaze (until the glaze is gone).

Line a lrg. platter with fresh kale leaves and parsley sprigs and place the ham on it. Carve at the table.