Easter Ham with Red Currant Glaze
This ruby-red glazed ham makes a spectacular focus for any feast. Find a local purveyor whose hams you like, and you'll never use a canned ham again.
- Servings: 4
Source: Martha Stewart Living, Spring 1991
- 1 smoked, precooked ham, bone in
- 2 pints red-currant jelly
- 1 bottle cabernet sauvignon or other good red wine
- 1/4 cup finely chopped parsley
Heat oven to 300 degrees.
Put ham fat side up on a bed of aluminum foil in a pan just big enough to hold it. Place in oven for 2 1/2 hours.
Remove from oven, and peel off the outer layer of fat. Score top with a sharp knife at 3/4-inch intervals in a checkerboard pattern, about half an inch deep. Return ham to oven.
In a saucepan over medium heat, melt the jelly with the red wine and reduce until mixture is slightly syrupy, about 6 minutes. Baste ham lightly with the glaze every 10 minutes or so for 1 1/2 hours.
Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.