Black Currant Jam Glazed Ham (Printable)

Tender ham baked with a sweet and tangy black currant jam glaze and Dijon mustard.

# 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 make it:

01 - Preheat oven to 325°F. Line a large roasting pan with aluminum foil and fit with a rack.
02 - Remove any excess skin from the ham, leaving a thin layer of fat. 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 about one-third of the prepared glaze using a pastry brush.
06 - Cover the ham loosely with foil and bake for 1 hour at 325°F.
07 - Uncover the ham, brush with half of the remaining glaze, and continue baking for 30 minutes.
08 - Brush with the remaining glaze and bake uncovered for 30 minutes more, until the ham is glossy and caramelized. Internal temperature should reach 140°F.
09 - Remove from the oven, tent loosely with foil, and let rest for 15 to 20 minutes before slicing.
10 - Garnish with fresh black currants or thyme sprigs if desired. Slice and serve warm.

# Helpful Hints:

01 -
  • Irresistible Glaze: The combination of black currant jam and Dijon mustard creates a sophisticated flavor profile that stands out from traditional honey glazes.
  • Easy to Prepare: With just 20 minutes of prep time, this recipe delivers impressive results with minimal effort.
  • Festive Centerpiece: The deep, rich color of the black currants gives the ham a beautiful, festive glow perfect for special occasions.
  • Naturally Gluten-Free: A crowd-pleasing main dish that accommodates gluten-free dietary needs.
02 -
  • Scoring Technique: When scoring the fat in a diamond pattern, be careful not to cut too deeply into the meat; just through the fat layer is perfect.
  • Glaze Consistency: If the jam is very thick, warming it thoroughly in the saucepan ensures it spreads easily and evenly over the ham.
  • Resting Time: Tenting the ham with foil during the 15–20 minute rest helps retain heat while the meat relaxes.
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