Go Back
Black Currant Glazed Ham

Black Currant Glazed Ham

Experience a sophisticated twist on a classic holiday centerpiece with this Black Currant Glazed Ham. This recipe is designed for the bold cook who demands a perfect balance of tart acidity and savory depth, achieving a lacquered, mahogany crust while maintaining incredible moisture within the meat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 12 servings servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 7-10 pound bone-in, spiral-cut smoked ham
  • High-purity black currant preserves
  • High-quality aged balsamic vinegar
  • Dijon mustard
  • Fresh rosemary
  • Freshly cracked black peppercorns
  • Whole cloves
  • Honey or maple syrup

Method
 

  1. Remove the ham from the refrigerator at least two hours before cooking. Score the fat in a diamond pattern, making cuts about 1/2 inch deep.
  2. Preheat the oven to 325°F (165°C). Place the ham in the roasting pan with a small amount of water or apple juice. Cover tightly with heavy-duty foil and roast until the internal temperature reaches 110°F.
  3. While the ham roasts, combine black currant preserves, balsamic vinegar, Dijon mustard, and minced rosemary in a saucepan. Simmer over medium heat until it reduces by one-third.
  4. Once the ham reaches 110°F, remove the foil and increase the oven temperature to 375°F. Generously brush the ham with the prepared glaze.
  5. Return the ham to the oven uncovered, applying additional layers of glaze every 10 to 15 minutes until lacquered.
  6. Remove the ham from the oven when it reaches 135°F. Let it rest for at least 20 minutes before carving.

Notes

A Black Currant Glazed Ham is a culinary achievement that balances acidity with smoke. Proper timing and temperature control are essential to avoid burning the glaze.