Print Recipe

Baked Ham with Raspberry
and Dijon Mustard Glaze


  • 12 ounces frozen, unsweetened raspberries
  • 1 (16 ounce) jar red currant jelly
  • 1 (8 ounce) jar Dijon mustard
  • Precooked whole ham, bones in, 10 to 13 pounds
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup water
  • Kale leaves and flat-leaf parsley sprigs


  1. Heat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Roast the ham for 30 minutes.
  6. 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.
  7. 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).
  8. 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.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.