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


  1. Heat oven to 300 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Let cool for 30 minutes; then decorate with a thin line of parsley along every third scored line.


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