Black Currant Jam Glazed Ham

This Black Currant Jam Glazed Ham is a succulent baked centerpiece that combines the deep, fruity notes of black currants with the savory tang of Dijon mustard. Perfectly caramelized and glistening, it is an ideal choice for festive gatherings or an elevated family meal.

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Whether you are hosting a holiday dinner or simply want a special Sunday roast, this ham delivers both in presentation and taste. The glaze creates a beautiful dark crust while the bone-in ham remains juicy and tender throughout the slow-roasting process.

Ingredients

• 1 (6–8 lb / 2.7–3.6 kg) bone-in, fully cooked ham
• 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: Fresh black currants or herbs (e.g., thyme sprigs)

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Instructions

Step 1: Preparation

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

Step 2: Score the Ham

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: Arrange

Place the ham cut side down on the prepared rack.

Step 4: Prepare Glaze

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: First Glazing

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

Step 6: Initial Bake

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

Step 7: Second Glazing

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

Step 8: Final Caramelization

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).

Step 9: Resting Period

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

Step 10: Serving

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

Zusatztipps für die Zubereitung

To ensure a perfectly even glaze, use a pastry brush to reach into the diamond-scored fat. For those who enjoy a bit of heat, adding a pinch of cayenne pepper to the glaze mixture provides a subtle spicy kick that pairs wonderfully with the sweet currants.

Varianten und Anpassungen

This black currant glaze is highly versatile; it works beautifully with pork tenderloin or roasted chicken as well. If you cannot find black currant jam, blackberry or plum preserves can serve as suitable alternatives, though they will slightly alter the tartness level.

Serviervorschläge

Serve this flavorful ham alongside roasted potatoes or a crisp, bright green salad to balance the richness of the meat. Any leftover ham makes for excellent gourmet sandwiches or a hearty addition to breakfast hashes the following morning.

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With its deep purple glaze and savory aroma, this Black Currant Jam Glazed Ham is guaranteed to be the star of your dining table. Enjoy the perfect harmony of sweet, tart, and savory flavors in every bite.

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Recipe FAQs

→ What is the purpose of scoring the ham’s fat?

Scoring the fat in a diamond pattern helps the glaze penetrate deeper and allows the heat to cook the ham evenly, creating a flavorful crust.

→ Can I use other types of mustard for the glaze?

Dijon mustard is recommended for its balance of sharpness and smoothness, but whole grain or yellow mustard can be used for a different flavor profile.

→ How do I know when the ham is fully cooked and ready to serve?

The ham should reach an internal temperature of 140°F (60°C) when reheated. The glaze should be glossy and caramelized.

→ Are there suggested side dishes to accompany this ham?

Roasted potatoes, crisp green salads, or steamed vegetables pair well to complement the rich flavors of the glazed ham.

→ Can this glaze be adapted for other meats?

Yes, this sweet and tangy glaze works well with pork tenderloin or chicken, adding a nice balance of flavors.