Black Currant Glazed Ham

Elevate your holiday table with this Black Currant Jam Glazed Ham, a dish that combines the savory richness of a bone-in ham with a sophisticated, glossy finish. This centerpiece is designed to impress, offering a delightful balance of fruit-forward sweetness and tangy mustard notes that make every bite memorable.

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Whether you are hosting a festive gathering or preparing a special family meal, this recipe ensures a juicy, flavorful result. The slow-baking process with periodic glazing allows the flavors to penetrate the meat while creating a beautiful diamond-patterned crust.

Ingredients

• Ham: 1 (6–8 lb / 2.7–3.6 kg) bone-in, fully cooked ham
• Glaze: 1 cup (320 g) black currant jam, 3 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon freshly ground black pepper, 1/2 teaspoon ground allspice (optional)
• Garnish (optional): Fresh black currants or herbs (e.g., thyme sprigs)

Instructions

Step 1

Preheat your oven to 325°F (165°C). Line a large roasting pan with foil and fit with a rack.

Step 2

Remove any excess skin from the ham, leaving a thin layer of fat. Score the fat in a diamond pattern with a sharp knife.

Step 3

Place the ham cut side down on the prepared rack.

Step 4

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 just warmed through.

Step 5

Brush the ham generously with about one-third of the glaze.

Step 6

Cover the ham loosely with foil and bake for 1 hour.

Step 7

Uncover, brush with half of the remaining glaze, and continue baking for another 30 minutes.

Step 8

Brush with the last of the glaze and bake, uncovered, for 30 more minutes, or until the ham is glossy and caramelized (internal temperature should reach 140°F/60°C if reheating a cooked ham).

Step 9

Remove from the oven, tent loosely with foil, and let rest for 15–20 minutes before slicing.

Step 10

Garnish with fresh black currants or herbs if desired. Serve warm.

Zusatztipps für die Zubereitung

To ensure the ham stays juicy, make sure to tent it loosely with foil during the resting period. It is also important to monitor the internal temperature; reheating a cooked ham to 140°F (60°C) provides the perfect texture without drying it out.

Varianten und Anpassungen

For a spicier kick, add a pinch of cayenne to the glaze mixture. This versatile black currant glaze also works exceptionally well with other proteins such as pork tenderloin or chicken breasts.

Serviervorschläge

This ham pairs beautifully with roasted potatoes or a crisp green salad for a complete meal. If you have leftovers, they make for excellent gourmet sandwiches the following day.

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This Black Currant Jam Glazed Ham is a foolproof way to bring a touch of European-inspired flair to your dining table. Simple to make yet complex in flavor, it is a recipe you will return to for every special occasion.

Recipe Q&A

→ What type of ham is best for glazing?

Use a bone-in, fully cooked ham weighing 6 to 8 pounds for the best flavor and texture results.

→ How do I achieve a glossy glaze on the ham?

Apply the black currant glaze in multiple stages during baking, allowing it to caramelize and develop a shiny crust.

→ Can I add extra spices to the glaze?

Yes, including a pinch of cayenne pepper can add a pleasant spicy kick to balance the sweetness.

→ What sides pair well with this ham?

Roasted potatoes or a crisp green salad complement the flavors and textures perfectly.

→ How long should the ham rest before slicing?

Let the baked ham rest loosely covered with foil for 15 to 20 minutes to retain moisture and ease slicing.

→ Is this glaze suitable for other meats?

Yes, it works well on pork tenderloin or even roasted chicken for a flavorful twist.