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Elegant Easter Ham

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


  1. Heat 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 1/3 cup of the raspberry glaze (until the glaze is gone).
  8. Place the ham on a platter lined with fresh kale leaves and parsley sprigs.