Baked Ham with Raspberry and Dijon Mustard Glaze RecipeOrigin: America Period: Traditional |
Ingredients:
360g frozen, unsweetened raspberries 
Baked Ham with Raspberry and Dijon Mustard Glaze Preparation:Method:Place the berries and their juices in a blender or food processor and purée until smooth then pass the purée through a fine-meshed sieve to remove the seeds. Combine the raspberry purée, redcurrant jelly and Dijon mustard in a saucepan over medium heat and cook until the jelly dissolves. Increase the heat to high and bring the mixture to a boil then cook, stirring constantly, for 1 minutes. Take the mixture off the heat and set aside to use later as a glaze. Place the ham, fat side up, in a large roasting tin. TAke off the skin and trim the fat to about 6mm thick. Score the fat in a diamond pattern and rub the brown sugar all over the surface. Transfer to an oven pre-heated to 175°C and roast for 30 minutes. Remove the meat from the oven and pour the water over the ham then spoon 240ml of the glaze over the ham and return to the oven. Roast for 150 minutes longer, basting every 15 minutes with the pan juices and an additional 60ml of the raspberry glaze (until all the glaze is used up). When done, allow the meat to rest, covered, for 15 minutes then line a large serving plate with fresh kale leaves and parsley sprigs then place the ham on this and carve at the table. |
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