Baked Ham with Raspberry and Dijon Mustard Glaze

Directions

1. 1

   Baked Ham with Raspberry and Dijon Mustard Glaze Posted by Chyrel at recipegoldmine.com 11/12/2001 1:59 pm Serves 8 to 10, with leftovers

2. 2

   12 ounces frozen, unsweetened raspberries 1 (16 ounce) jar red currant jelly 1 (8 ounce) jar Dijon mustard Precooked whole ham, bones in, 10

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   Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve

4. 4

   You should have about 1 cup purée

5. 5

   Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves

6. 6

   Raise the heat to high and bring to a boil

7. 7

   Cook, stirring constantly, for 1 minute

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   Remove from the heat and set aside to use as glaze