Baked Ham With Raspberry And Dijon Mustard Glaze recipe

Baked Ham With Raspberry And Dijon Mustard Glaze

Baked Ham With Raspberry And Dijon Mustard Glaze recipe

Ingredients

Method

  1. Heat the oven to 160 degrees C (Gas Mark 3).
  2. Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve or muslin.
  3. You should have about 250ml purée.
  4. Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves.
  5. Raise the heat to high and bring to a boil.
  6. Cook, stirring constantly, for 1 minute.
  7. Remove from the heat and set aside to use as glaze.
  8. You will have 3 cups glaze.
  9. Place the ham, fat side up, in a large roasting pan.
  10. Peel off the skin and trim the fat to a layer 1/4-inch thick.
  11. Score the fat in a diamond pattern, and rub the brown sugar over the surface.
  12. Roast the ham for 30 minutes.
  13. Remove from the oven and pour the water over the ham.
  14. Spoon some glaze over the ham, and return it to the oven.
  15. Bake for 2.5 hours longer or until cooked, basting every 15 minutes with the pan juices and some of the raspberry glaze (until the glaze is gone).
  16. Line a large platter with fresh kale leaves and parsley sprigs and place the ham on it.
  17. Carve at the table and serve with preferred vegetables.

Serves 8

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