Currant Mustard-Glazed Ham

1. 1

   If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a collar of skin around the shank bone and a layer of fat.

2. 2

   Trim the fat, leaving a layer about 1/3 inch thick, score the layer remaining into diamonds, and stud the center of each diamond with a clove.

3. 3

   Bake the ham on a rack in a roasting pan in a preheated 350F.

4. 4

   oven for 55 minutes.

5. 5

   In a small saucepan heat the jelly over moderate heat, stirring, until it is melted and smooth, remove the pan from the heat, and stir in the mustard.

6. 6

   Spoon the glaze over the ham, spreading it evenly, and bake the ham for 30 to 35 minutes more, or until the glaze is brown and bubbly.

7. 7

   Transfer the ham to a platter and let it stand for 15 minutes before carving.

8. 8

   If planning to make the ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham, covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.