Prep 15 mins
Cook 3 hrs
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!
- 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
- 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.