Black Currant Jam Glazed Ham

The first time I made this glaze, I was running late for a holiday potluck and panic-cooking at 8 AM. The black currant jam had been sitting in my pantry since summer, and I figured sweet and tangy might save the day. My kitchen smelled incredible within minutes, and I remember thinking that sometimes the best discoveries happen when you are not following a plan at all.

Last Christmas, my sister actually took a photo of the ham before anyone could touch it. The caramelized glaze was catching the light from the window, and for once, something looked just like the pictures in magazines. My nephew asked if I bought it from a specialty store, which I took as the highest compliment imaginable.

Ingredients

• Ham: A bone-in fully cooked ham gives you the best flavor and carving experience. I have used spiral-cut before, but the glaze seeps into the scored fat of a traditional ham in a way that is hard to beat.
• Black currant jam: This is the star of the show. The tartness cuts through the rich ham beautifully, and it creates that deep jewel-toned glaze that looks so striking on the platter.
• Dijon mustard: Do not swap this for yellow mustard. The sharp, creamy complexity of Dijon is what keeps the glaze from being cloyingly sweet.
• Apple cider vinegar: Just enough acidity to balance all that sugar and make the flavors pop.
• Brown sugar: Helps the glaze caramelize and gives you those gorgeous burnished edges that everyone fights over.
• Freshly ground black pepper: Freshly ground really does make a difference here. It adds this subtle warmth that lingers.

Instructions

Prep your oven and pan:

Preheat to 325°F (165°C) and line a roasting pan with foil, then set a rack inside. This saves you so much cleanup later, which you will thank me for when you are tired and full.

Score the ham:

Trim excess skin but leave that fat layer, then score it in a diamond pattern with a sharp knife. Do not go too deep into the meat, just through the fat. This helps the glaze really get in there and creates those pretty patterns as it bakes.

Make the glaze magic:

Combine the jam, Dijon, vinegar, brown sugar, pepper, and allspice in a saucepan over medium heat. Stir until it is smooth and warmed through, about 2 to 3 minutes. The smell will be absolutely incredible.

First glaze and bake:

Place ham cut side down on the rack, brush generously with one-third of the glaze, cover loosely with foil, and bake for 1 hour. The foil keeps it from drying out while it heats through.

Second glaze round:

Uncover, brush with half the remaining glaze, and bake another 30 minutes uncovered. This is when you start seeing that gorgeous caramelization begin.

Final glaze and finish:

Brush with the last of the glaze and bake for 30 more minutes, uncovered, until the ham is glossy and caramelized. You are looking for that deep rich color and an internal temperature of 140°F (60°C).

Rest and serve:

Tent loosely with foil and let rest for 15 to 20 minutes before slicing. This is hard because everyone is hovering, but it makes such a difference in the juices.

Save It

My mom now asks for this glaze recipe every time we talk about holiday meals. She is the one who taught me to cook, so having her ask for my recipe feels like this lovely full-circle moment. We make it together now, and she still claims I add more pepper than she would.

Getting That Perfect Gloss

The key to that magazine-worthy finish is applying the glaze in stages. Each layer bakes on a bit more, building up this incredible coating that looks professional but comes from such simple ingredients. Do not rush the final uncovered bake either, that is where the real caramelization happens.

Make It Your Own

I have added a pinch of cayenne when I wanted more heat, and once stirred in some bourbon because why not. The black currant base is forgiving and plays nicely with most flavor additions. Just keep the ratios similar and taste as you go.

Serving Ideas

This ham is the centerpiece that makes a meal feel like an occasion. I love it with roasted potatoes that have been tossed with rosemary, or a simple arugula salad with a sharp vinaigrette to cut the richness. The leftovers (and there will be leftovers) are legendary in breakfast hash, on pizza with goat cheese, or just standing at the refrigerator at midnight.

• Warm the glaze slightly before brushing if it has thickened up too much
• Save any pan drippings to drizzle over the sliced ham at the table
• This recipe doubles easily if you are feeding a crowd or want extra for leftovers

Save It

There is something about a glazed ham that says celebration, even if it is just Tuesday and you wanted dinner to feel special. This recipe has become my go-to for those moments.

Recipe FAQs

→ What type of ham works best?

A bone-in, fully cooked ham weighing 6-8 pounds yields the best results. The bone adds flavor and moisture during baking, while the fat layer creates that desirable crispy, caramelized exterior.

→ Can I prepare this ahead of time?

Yes, you can glaze and bake the ham a day in advance. Reheat gently at 275°F covered with foil until warmed through, then brush with additional warmed glaze for freshness.

→ What sides pair well?

Roasted potatoes, creamy scalloped potatoes, or a crisp green salad complement the sweet and savory flavors. Steamed green beans or roasted root vegetables also work beautifully.

→ How long should the ham rest?

Let the ham rest for 15-20 minutes tented with foil after baking. This allows juices to redistribute throughout the meat, ensuring moist, tender slices when serving.

→ Can I use other fruit jams?

Absolutely. Apricot, fig, or cherry jam make excellent substitutes for black currant jam. Each fruit brings unique flavor notes while maintaining the glaze's luscious texture.

→ What internal temperature should I aim for?

Since this uses a fully cooked ham, the goal is reheating to 140°F/60°C. Use a meat thermometer to ensure proper temperature without overcooking and drying the meat.