Recipe: Baked Ham With Raspberry and Dijon Mustard Glaze
Description: Taken from Easter Treats by Jill O'Conner.  Her suggestion: save the ham bone for soup and serve with Recipe#276500...and are these ever good!
Ingredients: [{"text": "1 (12 ounce) package frozen unsweetened raspberries, thawed"}, {"text": "1 (16 ounce) jar red currant jelly"}, {"text": "1 (8 ounce) jar Dijon mustard"}, {"text": "1 (10 -13 lb) precooked bone-in whole ham"}, {"text": "1 1/2 cups firmly packed light brown sugar"}, {"text": "1 cup water"}, {"text": "kale leaf, to garnish"}, {"text": "flat leaf parsley, to garnish"}]
Instructions: Preheat the oven to 350&deg;.
Pur&eacute;e the berries with their juices in a blender or food processor, and pass the pur&eacute;e through a fine-mesh sieve.  You should have about 1 cup pur&eacute;e.
Stir together the raspberry pur&eacute;e, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves.  Boost the heat to high and bring mixture to a boil.  Cook, stirring constantly, for 1 minute.  Remove from the heat and set aside to use as a glaze.  You should have just about 3 cups.
Place the ham, fatty side up, in a roasting pan.  Peel off the skin and trim off most of the fat.  Score the remaining fat in a diamond pattern.  Rub the brown sugar over the surface.
Roast the ham for 30 minutes.  Remove from the oven and pour the water over the ham.  Spoon 1 cup of the glaze over the ham, and return it to the oven.  Bake for 2 1/2 hours longer, basting every 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up.
Line a large platter with the kale and parsley and place ham on it.  Carve at the table.
