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Cooking & Entertaining
> Easter Recipes >
Main Dishes
Easter Ham with Raspberry Glaze
Ingredients:
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, bone in
1 1/2 cups firmly packed brown sugar
1 cup water
Kale leaves and flat-leaf parsley sprigs
Method:
Preheat oven to 350 degrees F. 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.
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