Red Currant Glaze for Ham

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Sauces and Glazes

1 cup/250 mL

    • 1 cup
      250 mL
      red currant jelly
    • 1/2 tsp
      2 mL
      dry mustard
    • 1-3 Tbsp
      15-45 mL
      bottled horseradish


Combine all ingredients; mix well.

Fully cooked hams just need to be heated through before serving. Place a “fully cooked” or “ready to serve” ham in a shallow roasting pan. Bake, uncovered, at 325ºF (160ºC).

A fully cooked whole ham will take 15-18 minutes per lb/500g. A smaller fully cooked half-ham will take about 18-24 minuters per lb/500 g.

Brush on glaze during the last 15-30 minutes of cooking. Allow the juices to settle by letting the ham rest for 10-15 minutes before carving.

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