Baked Ham With Raspberry and Dijon Mustard Glaze

Ingredients

• 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

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.