Best Baked Ham With Raspberry And Dijon Mustard Glaze Recipes

BAKED HAM WITH RASPBERRY AND DIJON MUSTARD GLAZE

Steps:

• Preheat the oven to 350°.
• 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. Boost the heat to high and bring mixture to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as a glaze. You should have just about 3 cups.
• Place the ham, fatty side up, in a roasting pan. Peel off the skin and trim off most of the fat. Score the remaining fat in a diamond pattern. 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 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up.
• Line a large platter with the kale and parsley and place ham on it. Carve at the table.

RASPBERRY HAM GLAZE

Steps:

• In a saucepan, combine the apple juice, lemon juice and cornstarch; stir until smooth. Stir in half of the jam. Cook and stir over medium heat until thickened and bubbly. Stir in butter and remaining jam. Cook and stir until the butter is melted. During the last 10 minutes of the ham's baking time, spoon glaze over the entire ham.

HONEY-DIJON HAM

Steps:

• Place ham on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 50-60 minutes. Combine honey, mustard and sugar; brush about 3 tablespoons over ham. Bake 10-15 minutes longer or until a thermometer reads 140° and ham is heated through. Stir into remaining glaze; heat through and serve with the ham.