Baked Ham With Raspberry And Dijon Mustard Glaze

• 1 (12 ounce) package frozen unsweetened raspberries, thawed
• 1 (16 ounce) jar red currant jelly
• 1 (8 ounce) jar Dijon mustard
• 1 (10 -13 lb) precooked bone-in whole ham
• 1 1/2 cups firmly packed light brown sugar
• 1 cup water
• kale leaf, to garnish
• flat leaf parsley, to garnish

1. Preheat the oven to 350u0b0.
2. Puree the berries with their juices in a blender or food processor, and pass the puree through a fine-mesh sieve. You should have about 1 cup puree.
3. Stir together the raspberry puree, 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.
4. 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.
5. 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.
6. Line a large platter with the kale and parsley and place ham on it. Carve at the table.

currant jelly, mustard, ham, brown sugar, water, kale leaf, flat leaf parsley

Taken from www.food.com/recipe/baked-ham-with-raspberry-and-dijon-mustard-glaze-289812 (may not work)