# 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, optional
→ Garnish
08 - Fresh black currants or fresh thyme sprigs, optional
# Directions:
01 - Preheat oven to 325°F. Line a large roasting pan with aluminum foil and fit with a rack.
02 - Remove 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.
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 one-third of the glaze using a pastry brush.
06 - Cover the ham loosely with foil and bake for 1 hour.
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 or until the ham is glossy and caramelized, with internal temperature reaching 140°F.
09 - Remove from 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. Serve warm.
