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Currant-Glazed Ham

Currant-Glazed Ham

Southern Living APRIL 2005

  • Yield: Makes 12 servings
  • Cook time: 5 Minutes
  • Prep time: 20 Minutes
  • Bake: 2 Hours, 30 Minutes
  • Stand: 20 Minutes


  • 1 (10-ounce) jar red currant jelly
  • 1 cup firmly packed brown sugar
  • 1 cup orange juice
  • 1/2 cup dry sherry
  • 3 tablespoons spicy brown mustard
  • 1 (8- to 10-pound) smoked, fully cooked bone-in ham half
  • 36 whole cloves


Combine jelly and next 4 ingredients in a medium saucepan over medium heat; cook, stirring constantly, until jelly melts and mixture is smooth. Set jelly mixture aside.

Remove skin from ham, trimming fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Push clove stems into center of each diamond.

Place ham in a lightly greased roasting pan, and pour jelly mixture evenly over ham.

Bake on lower oven rack at 350° for 2 hours and 30 minutes, basting with pan juices every 15 to 20 minutes. Remove ham from oven; let stand 20 minutes before carving.


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Currant-Glazed Ham Recipe