Baked Ham with Raspberry and Dijon Mustard Glaze

Serves 8 to 10, with leftovers.

12 ounces frozen, unsweetened raspberries
1 (16 ounce) jar red currant jelly
1 (8 ounce) jar Dijon mustard
Precooked whole ham, bones in, 10 to 13 pounds
1 1/2 cups firmly packed brown sugar
1 cup water
Kale leaves and flat-leaf parsley sprigs

Preheat the oven to 350 degrees F.

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