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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Easter Ham with Red Currant Glaze

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easter Ham with Red Currant Glaze

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest