Black Currant Jam Glazed Ham (Printable Version)

Succulent ham with black currant jam and Dijon mustard glaze

# What You'll Need:

→ Ham

01 - 1 (6–8 lb) bone-in, fully cooked ham

→ 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 (optional)

08 - Fresh black currants or thyme sprigs

# Directions:

01 - Preheat oven to 325°F. Line a large roasting pan with 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 with 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 about one-third of the glaze.
06 - Cover the ham loosely with foil and bake for 1 hour.
07 - Uncover, brush with half of the remaining glaze, and continue baking for another 30 minutes.
08 - Brush with the last of the glaze and bake, uncovered, for 30 more minutes, or until the ham is glossy and caramelized (internal temperature should reach 140°F if reheating a cooked ham).
09 - Remove from the oven, tent loosely with foil, and let rest for 15–20 minutes before slicing.
10 - Garnish with fresh black currants or herbs if desired. Serve warm.

# Additional Tips::

01 -
  • The glaze creates this gorgeous glossy finish that makes everyone think you spent hours planning dinner
  • Leftovers (if there are any) make the most incredible sandwiches you will ever eat
02 -
  • Do not skip the resting period. I once sliced too early and watched all those beautiful juices run onto the cutting board instead of staying in the meat where they belong.
  • If the glaze starts getting too dark before the ham is done, tent it with foil for the remaining time.
03 -
  • Let the ham sit at room temperature for 30 minutes before baking helps it cook more evenly
  • A sharp knife with a thin blade makes scoring the fat so much easier and cleaner
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