Food & Cooking Recipes Breakfast & Brunch Recipes Ham with Currant-Rosemary Glaze Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 5 mins Servings: 20 Garnish this glazed ham with kumquats and serve with a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive, and escarole also makes a lovely accompaniment. Ingredients 1 bone-in smoked ham (about 10 pounds), fat trimmed to a ¼-inch thickness 2 cups black or red currant jelly or jam 3 rosemary sprigs 2 teaspoons fresh lemon juice Pinch of salt Directions Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour. Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt. Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham, and serve with sauce. Rate it Print