02-22-2005, 05:03 AM
[font "Arial"][size 4][/size][/font]Serves 8 to 10, with leftovers
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
Preheat the oven to 350 degrees F.
Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée.
Stir together the raspberry purée, 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.
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
Preheat the oven to 350 degrees F.
Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée.
Stir together the raspberry purée, 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.