Puree the berries with their juices in a blender or food processor, and
pass the puree through a fine-mesh sieve. You should have about 1 cup puree.
Stir together the raspberry puree, red currant jelly, and Dijon mustard
in a saucepan over medium heat until the jelly dissolves. Raise the heat to
high and bring to a boil. Cook, stirring constantly, for 1 minute. Remove from
the heat and set aside to use as glaze. You will have 3 cups glaze.
Place the ham, fat side up, in a large roasting pan. Peel off the skin and
trim the fat to a layer 1/4-inch thick. Score the fat in a diamond pattern,
and 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 minutes with the pan juices
and 1/4 cup of the raspberry glaze (until the glaze is gone).
Line a large platter with fresh kale leaves and parsley sprigs and place
the ham on it. Carve at the table.
Serves 8 to 10, with leftovers.
Posted by Chyrel at Recipe Goldmine 11/12/2001 1:59 pm.