Black Currant Ham Glaze (Print Version)

Tender ham infused with a tangy black currant and mustard glaze, ideal for festive meals.

# What You'll 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

# How-To Steps:

01 - Preheat oven to 325°F. Line a large roasting pan with aluminum foil and place a rack inside.
02 - Remove excess skin from ham, leaving a thin fat layer. Score the fat in a diamond pattern using a sharp knife.
03 - Place 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 ham generously with one-third of the glaze using a pastry brush.
06 - Cover ham loosely with foil and bake for 1 hour.
07 - Uncover ham, brush with half of the remaining glaze, and continue baking for 30 minutes.
08 - Brush with remaining glaze and bake uncovered for 30 minutes until glossy and caramelized, ensuring internal temperature reaches 140°F.
09 - Remove from oven, tent loosely with foil, and allow to rest for 15 to 20 minutes before slicing.
10 - Garnish with fresh black currants or thyme sprigs if desired. Slice and serve warm.

# Expert Tips:

01 -
  • The ham looks impossibly elegant without requiring fancy techniques or stress.
  • Black currant jam creates this sophisticated sweet-and-tart balance that makes people ask for the recipe immediately.
  • You actually have time to set a table and breathe while it bakes instead of sweating over a stove.
02 -
  • If your glaze starts to separate or looks broken, whisk in a tablespoon of water over low heat to bring it back together—I learned this the hard way at a dinner party.
  • The scoring of the fat is not decorative; it genuinely changes how the glaze caramelizes and keeps the ham from being too waxy on the outside.
03 -
  • Buy your ham from a proper butcher counter if possible; they'll trim it appropriately and you can ask them to score the fat for you if you're nervous about it.
  • Make the glaze the night before and store it in a jar—it actually tastes better after the flavors sit together overnight, and it takes one less thing off your day-of list.
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