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.