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    You are in: Home / Recipes / Baked Ham With Raspberry and Dijon Mustard Glaze Recipe
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    Baked Ham With Raspberry and Dijon Mustard Glaze

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Julie B's Hive's Note:

    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!

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    Ingredients:

    Yield:

    whole ham

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Baked Ham With Raspberry and Dijon Mustard Glaze

    Serving Size: 1 (6135 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9470.4
     
    Calories from Fat 2437
    25%
    Total Fat 270.8 g
    416%
    Saturated Fat 87.9 g
    439%
    Cholesterol 2362.8 mg
    787%
    Sodium 71700.2 mg
    2987%
    Total Carbohydrate 696.2 g
    232%
    Dietary Fiber 34.3 g
    137%
    Sugars 569.6 g
    2278%
    Protein 1029.3 g
    2058%

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