Black Currant Ham Glaze

A succulent baked ham coated with a luscious glaze of black currant jam and Dijon mustard, perfect for festive gatherings or a special family meal.

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This centerpiece recipe yields 8 generous servings, making it an ideal choice for holiday dinners. The preparation is straightforward, allowing you to focus on your guests while the ham bakes to perfection.

Ingredients

• 1 (6–8 lb / 2.7–3.6 kg) bone-in, fully cooked ham
• 1 cup (320 g) black currant jam
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground allspice (optional)
• Fresh black currants or herbs (e.g., thyme sprigs) for garnish

Instructions

Step 1

Preheat your oven to 325°F (165°C). Line a large roasting pan with foil and fit with a rack.

Step 2

Remove any excess skin from the ham, leaving a thin layer of fat. Score the fat in a diamond pattern with a sharp knife.

Step 3

Place the ham cut side down on the prepared rack.

Step 4

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.

Step 5

Brush the ham generously with about one-third of the glaze.

Step 6

Cover the ham loosely with foil and bake for 1 hour.

Step 7

Uncover, brush with half of the remaining glaze, and continue baking for another 30 minutes.

Step 8

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/60°C if reheating a cooked ham).

Step 9

Remove from the oven, tent loosely with foil, and let rest for 15–20 minutes before slicing.

Step 10

Garnish with fresh black currants or herbs if desired. Serve warm.

Zusatztipps für die Zubereitung

To achieve the best results, ensure you have a roasting pan with a rack, a saucepan, a pastry brush, a sharp knife, and aluminum foil ready. Scoring the fat is essential as it helps the glaze adhere and penetrate the meat.

Varianten und Anpassungen

For those who prefer a spicier kick, add a pinch of cayenne to the glaze mixture. This versatile black currant glaze also works wonderfully with other proteins like pork tenderloin or chicken.

Serviervorschläge

Serve this succulent ham alongside roasted potatoes or a crisp green salad. If you have leftovers, they make excellent fillings for gourmet sandwiches the next day.

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This dish provides a hearty 37g of protein per serving, making it a nutritious and satisfying centerpiece for your next festive gathering.

Recipe FAQs

→ How do I achieve a glossy glaze on the ham?

Brush the ham multiple times during baking with the black currant and mustard glaze, allowing it to caramelize for a shiny finish.

→ Can I prepare the glaze ahead of time?

Yes, prepare the glaze in advance and gently warm it before brushing onto the ham for best results.

→ What temperature should the ham reach when heated?

Ensure the internal temperature reaches 140°F (60°C) for safely reheated cooked ham.

→ What are suitable side dishes to serve with this ham?

Roasted potatoes, crisp green salads, or steamed vegetables complement the rich flavors well.

→ Can I add spice to the glaze?

A pinch of cayenne pepper in the glaze adds a pleasant spicy kick without overpowering the fruitiness.