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