Black Currant Jam Glazed Ham (Printable version)

Tender ham glazed with black currant jam and Dijon mustard, perfect for special family gatherings.

# Needed ingredients:

→ 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 make it:

01 - Preheat oven to 325°F. Line a large roasting pan with aluminum foil and insert a roasting rack.
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.
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 ham generously with one-third of the prepared 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. Internal temperature should reach 140°F.
09 - Remove from oven, tent loosely with foil, and rest for 15 to 20 minutes before slicing.
10 - Garnish with fresh black currants or thyme sprigs if desired. Serve warm.

# Expert advice:

01 -
  • The black currant jam adds a sophisticated berry tartness that keeps the ham from feeling one-dimensional or cloying.
  • It's surprisingly simple to pull off—the glaze comes together in a saucepan while the ham does most of the work in the oven.
  • Leftovers transform into the best sandwiches, which means you get a second delicious meal without effort.
02 -
  • Don't skip the resting period—I learned this the hard way when I sliced into a ham too eagerly and it wept all its moisture onto the plate.
  • If your jam is very thick or chunky, push it through a fine sieve before making the glaze so it brushes on smoothly without catching in the scoring.
  • The glaze will go from sticky to glossy to deeply caramelized if you leave it uncovered those final 30 minutes—watch for that transformation rather than relying on time alone.
03 -
  • Brush the glaze on cold rather than hot—this helps it stick to the ham's surface instead of sliding off during baking.
  • If you're concerned about the outside burning before the inside is warm, tent it loosely with foil for the first hour and a half, then uncover for the last 30 minutes to caramelize.
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