Currant Mustard Glazed Ham
a 7- to 8-pound half (shank end) of a fully cooked cured ham
whole cloves for studding the ham
1/3 cup red-currant jelly
1 1/2 tablespoons Dijon-style mustard
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. 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. Bake the ham on a
rack in a roasting pan in a preheated 350°F. oven for 55 minutes.
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. 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. Transfer the ham to a
platter and let it stand for 15 minutes before carving. If planning to make the
ham, spinach, and pasta gratin (page 117), reserve 1 pound of the carved ham,
covered and chilled.
Serves 6 to 8.