Baked Ham With Raspberry And Dijon Mustard Glaze Food

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CHRISTMAS HAM WITH RASPBERRY MUSTARD



Christmas Ham with Raspberry Mustard image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h45m

Yield 18 servings

Number Of Ingredients 3

1 cup raspberry preserves
1/2 cup Dijon mustard
1 fully cooked bone-in ham (18 to 20 pounds)

Steps:

  • Preheat the oven to 325 degrees F. Mix together the preserves and mustard in a small bowl and set aside.
  • Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it's nice and glossy. Repeat with another layer of glaze if desired.
  • Serve the remaining glaze in a dish alongside the ham.

BAKED HAM WITH RASPBERRY AND DIJON MUSTARD GLAZE



Baked Ham With Raspberry and Dijon Mustard Glaze image

Taken from Easter Treats by Jill O'Conner. Her suggestion: save the ham bone for soup and serve with Recipe#276500...and are these ever good!

Provided by Julie Bs Hive

Categories     Ham

Time 3h15m

Yield 1 whole ham

Number Of Ingredients 8

1 (12 ounce) package frozen unsweetened raspberries, thawed
1 (16 ounce) jar red currant jelly
1 (8 ounce) jar Dijon mustard
1 (10 -13 lb) precooked bone-in whole ham
1 1/2 cups firmly packed light brown sugar
1 cup water
kale leaf, to garnish
flat leaf parsley, to garnish

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.

Nutrition Facts : Calories 9470.5, Fat 270.9, SaturatedFat 87.9, Cholesterol 2362.9, Sodium 71700.2, Carbohydrate 696.3, Fiber 34.3, Sugar 569.6, Protein 1029.3

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