Prep Time: 15 minutes
Serves: 8


Denninger’s Ham Flambé

with Black Currant Rum Glaze

1 Denninger’s Virginia-Style Ham
1 cup Black River Black Currant Juice
whole cloves

Black Currant Rum Glaze

3 tbsp butter
1 cup Danish Selection Black
Currant Rum Fruit Spread
2 tbsp Denninger’s Dijon Mustard
2 tbsp Duke of Modena Balsamic Vinegar
½ cup packed brown sugar
½ cup dark rum

Preheat oven to 350ºF.

Remove skin from ham. Trim excess fat, leaving at least 1/4 inch on the ham.

Using a knife, score or cut the exposed fat in a diamond pattern, cutting no more than 1/4 inch deep. The scoring will help keep the glaze on the ham. Add whole cloves to the intersection of each diamond.

Place ham in shallow pan with the fat side facing up. Add the black currant juice. Cover with foil. Bake for approximately 30-40 min/kg. While the ham is baking, prepare the glaze recipe below. Remove foil during the last 20-30 minutes and add half of the glaze. Place the ham on a serving platter.

To present the ham, put the remaining glaze in a small, long handled pouring pot. Wearing a silicone glove to hold the pot, light it on fire with a long match or barbecue lighter. Pour the flaming glaze over the ham.


Heat a small saucepan over medium-low heat. Melt the butter, and then add the balance of the ingredients excluding the rum. Stir constantly until smooth, about 2-3 minutes. Add the rum just before lighting; do not stir.