Black Currant Jam Glazed Ham (Print Version)

Baked ham with black currant jam and Dijon mustard glaze, perfect for special gatherings.

# Components:

→ Ham

01 - 1 bone-in, fully cooked ham (6 to 8 pounds)

→ Glaze

02 - 1 cup black currant jam
03 - 3 tablespoons Dijon mustard
04 - 2 tablespoons apple cider vinegar
05 - 2 tablespoons brown sugar
06 - 1 teaspoon freshly ground black pepper
07 - 1/2 teaspoon ground allspice

→ Garnish

08 - Fresh black currants or thyme sprigs for garnish

# Directions:

01 - Preheat oven to 325°F. Line a large roasting pan with aluminum foil and fit with a rack.
02 - Remove excess skin from the ham, leaving a thin layer of fat. Score the fat in a diamond pattern using a sharp knife.
03 - Place the ham cut side down on the prepared rack.
04 - In a saucepan over medium heat, combine black currant jam, Dijon mustard, apple cider vinegar, brown sugar, black pepper, and allspice. Stir until smooth and just warmed through.
05 - Brush the ham generously with approximately one-third of the glaze.
06 - Cover the ham loosely with foil and bake for 1 hour.
07 - Uncover the ham, brush with half of the remaining glaze, and continue baking for 30 minutes.
08 - Brush with the remaining glaze and bake uncovered for 30 minutes more until the ham is glossy and caramelized. Internal temperature should reach 140°F.
09 - Remove from the oven, tent loosely with foil, and allow to rest for 15 to 20 minutes before slicing.
10 - Garnish with fresh black currants or thyme sprigs if desired. Serve warm.

# Expert Advice:

01 -
  • The glaze creates this gorgeous lacquered finish that looks fancier than the actual effort required.
  • Black currant and Dijon mustard together hit a sweet-sharp note that keeps people asking for the recipe.
  • It feeds a crowd with minimal stress, leaving you time to actually enjoy your guests instead of sweating in the kitchen.
02 -
  • The glaze needs those final two uncovered 30-minute stints to actually caramelize and stick; rushing through or keeping it covered the whole time gives you a ham that tastes good but looks boring.
  • If your jam is chunky, push it through a fine-mesh sieve before mixing the glaze so it brushes smoothly and looks polished.
03 -
  • Room-temperature ham bakes more evenly than cold ham straight from the fridge, so pull it out 30 minutes before preheating the oven.
  • A pastry brush works best, but in a pinch, crumpled parchment paper or even the back of a spoon gets the glaze on smoothly.
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