# What You Need:
→ Ham
01 - 1 bone-in fully cooked ham (6 to 8 pounds)
→ 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 position the oven rack inside.
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 - 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 warmed through.
05 - Brush the ham generously with one-third of the prepared glaze using a pastry brush.
06 - Cover the ham loosely with aluminum foil and bake for 1 hour.
07 - Remove foil, brush ham with half of the remaining glaze, and continue baking for 30 minutes.
08 - Brush with the remaining glaze and bake uncovered for 30 additional minutes until the ham is glossy and caramelized, with an internal temperature of 140°F.
09 - Remove from oven and tent loosely with aluminum foil. Allow to rest for 15 to 20 minutes before slicing.
10 - Garnish with fresh black currants or thyme sprigs as desired. Serve warm.
