Denninger’s Ham Flambé
with Black Currant Rum Glaze
|1||Denninger’s Virginia-Style Ham|
|1||cup||Black River Black Currant Juice|
Black Currant Rum Glaze
|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|
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.