Black Currant Jam Glazed Ham (Printable)

Tender ham glazed with black currant jam and Dijon mustard for flavorful festive dining.

# What You Need:

→ Ham

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

→ 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

# How-To Steps:

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 fat layer. Score the fat in a diamond pattern using a sharp knife.
03 - Place the ham cut side down on the prepared rack in the roasting pan.
04 - Combine black currant jam, Dijon mustard, apple cider vinegar, brown sugar, black pepper, and allspice in a saucepan over medium heat. Stir until smooth and warmed through.
05 - Brush the ham generously with one-third of the prepared glaze using a pastry brush.
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 ham with the remaining glaze and bake uncovered for 30 minutes until glossy and caramelized. Internal temperature should reach 140°F.
09 - Remove from oven and tent loosely with foil. Allow to rest for 15-20 minutes before slicing.
10 - Garnish with fresh black currants or thyme sprigs if desired. Slice and serve warm.

# Expert Suggestions:

01 -
  • The glaze caramelizes into a sticky-sweet shell that tastes like you spent hours fussing, but you really didn't.
  • Black currant jam brings an unexpected tartness that cuts through richness in the most elegant way.
  • Leftover ham becomes sandwiches so good you might find yourself hoping for extras.
02 -
  • Don't skip the resting period; I learned the hard way that slicing into a hot ham means meat falls apart and juices run everywhere instead of staying inside where they belong.
  • If your glaze seems too thick before brushing, warm it gently over the stove—a thick glaze pools instead of adhering, and you miss those caramelized edges that make this dish shine.
03 -
  • Room temperature ham cooks more evenly than cold ham straight from the fridge, so pull it out about 30 minutes before you start.
  • A pastry brush makes glaze application so much easier than a spoon, and brushing multiple times creates layers of flavor that a single thick coat can't achieve.
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