| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 15 min |
| Yield: | 18 servings |
Ingredients
- 1 cup raspberry preserves
- 1/2 cup Dijon mustard
- 1 fully cooked bone-in ham (18 to 20 pounds)
Instructions
- Preheat the oven to 325 degrees F. Mix together the preserves and mustard in a small bowl and set aside.
- Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it’s nice and glossy. Repeat with another layer of glaze if desired.
- Serve the remaining glaze in a dish alongside the ham.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 915 |
| Total Fat | 50 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 79 g |
| Cholesterol | 282 mg |
| Sodium | 5057 mg |
Reviews
Wow! So good. My whole family raved; even the teens. Super moist and flavorful. On the show Ree made a lot extra to serve as a side for people and I think that isn’t necessary. I served the extra from basting as a side (just the amount in the recipe) and that was way more than enough. I might only make half next time as we really didn’t dip into it much. Perfect glaze tho!!
Made it for the first on Christmas 2022 and it was very flavorful and it the first time my son who a very picky eater ate the ham and he said it was delicious so that is very high praise
Christmas ham indeed…. My family loves it each year …
My family loves this…have made for many years for our Easter supper♡
Delicious! Loved the sweetness of the raspberries along with the mustard.
Wow. Perfection!
Very good and easy
I make this every year for Christmas Eve. It is simple and delicious
I started making this about 2 years ago, love, love love this recipe! It comes out perfect every time. And so simple! Thanks Ree!❤️
Used this glaze on a few ham steaks I made for supper and the family loved it! I plan on using this recipe for my Christmas Ham instead of honey and pineapples! TY Ree