Preheat the oven to 350°.
Purée the berries with their juices in a blender or food processor, and pass the purée through a fine-mesh sieve. You should have about 1 cup purée.
Stir together the raspberry purée, red currant jelly, and Dijon mustard in a saucepan over medium heat until the jelly dissolves. Boost the heat to high and bring mixture to a boil. Cook, stirring constantly, for 1 minute. Remove from the heat and set aside to use as a glaze. You should have just about 3 cups.
Place the ham, fatty side up, in a roasting pan. Peel off the skin and trim off most of the fat. Score the remaining fat in a diamond pattern. Rub the brown sugar over the surface.
Roast the ham for 30 minutes. Remove from the oven and pour the water over the ham. Spoon 1 cup of the glaze over the ham, and return it to the oven. Bake for 2 1/2 hours longer, basting every 15-20 minutes with the pan juices and adding 1/3 cup of the raspberry glaze in the process until it is all used up.
Line a large platter with the kale and parsley and place ham on it. Carve at the table.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.61 Kcal (1238 kJ)
Calories from fat	47.05 Kcal
		% Daily Value*
Total Fat	5.23g	8%
Cholesterol	159.98mg	53%
Sodium	123.96mg	5%
Potassium	85.06mg	2%
Total Carbs	58.44g	19%
Sugars	57.27g	229%
Dietary Fiber	0.33g	1%
Protein	5.28g	11%
Vitamin C	0.9mg	1%
Iron	0.7mg	4%
Calcium	53mg	5%

Amount Per 100 g
Calories	160.43 Kcal (672 kJ)
Calories from fat	25.54 Kcal
		% Daily Value*
Total Fat	2.84g	8%
Cholesterol	86.83mg	53%
Sodium	67.27mg	5%
Potassium	46.16mg	2%
Total Carbs	31.71g	19%
Sugars	31.08g	229%
Dietary Fiber	0.18g	1%
Protein	2.86g	11%
Vitamin C	0.5mg	1%
Iron	0.4mg	4%
Calcium	28.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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