Sweet and tangy, this blackberry glazed ham will be enjoyed by all. Perfect for holidays or family Sunday dinner.
I love a big, beautiful ham on a holiday. But none of those heavy glazes full of sugar! This blackberry glaze is light with just a hint of maple syrup. And if you want more options, my Dutch Oven Ham has a light citrus glaze.
This showstopper will be the perfect holiday centerpiece. Scalloped Potatoes would be the perfect side dish. Both of these feed a crowd! And if you have leftovers, dice it up and add to Ham and Cream Cheese Twice Baked Potatoes.
Love blackberries? I also have a great Blackberry Glaze where you don't strain out the pulp and seeds, and it's perfect for all sorts of meats. Blackberry Glazed Ribs is perfect for a summer meal, too.
Key Ingredients
Ham - Look for a bone-in ham that's ready to eat.
Blackberries - Either fresh or frozen will work for this glaze.
White Wine - The tang here adds a great splash of flavour.
Mustard - Use your favourite kind, such as spicy or brown.
How to Make Glazed Ham
***See recipe card below for precise measurements and instructions.***
Step 1: Thaw blackberries if frozen, and press to release juices.
Step 2: Add remaining ingredients and whisk to combine.
Step 3: Cross hatch the ham so the glaze can get all inside.
Step 4: Glaze/baste as you bake until ham is heated through.
FAQs
I love using frozen berries in dishes like this. They release a lot of liquid when thawed, which is what we want. They have been frozen at the peak of ripeness so they are amazing and sweet. Fresh will work as well though you might have to work at it to get the juice out.
Most of the time when you pick up a ham at the grocer it is already fully cooked. Most of the time it will either indicate that or if it says nothing, it is cooked and safe to eat even cold. If it requires cooking, the label will be quite clear. For cooked ham, we will need to bake for 15-20 minutes per pound. So while the recipe card below has a specific time, keep in mind that you will base your coking time on the full weight of your ham.
I love the taste of it in cooking. But it's also not absolutely necessary! You know your family and guests, and if someone is sensitive to alcohol even in cooking, you can easily sub in apple juice. Worst case you can even do broth with a couple tablespoons of vinegar or lemon juice. But I think the sugars in the juice or wine really pair well with the other ingredients.
Photos by Dante from Shire by the Sea
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Blackberry Glazed Ham
Ingredients
- 6 - 10 pound fully cooked bone-in ham
- 2 cups blackberries fresh or frozen
- 1 tablespoon maple syrup
- ⅓ cup mustard such as brown or spicy
- ⅓ cup white wine or use apple juice
Instructions
- Set blackberries in a fine mesh strainer over a measuring cup. If frozen, you'll want to wait 30-60 minutes for them to thaw before pressing to juice.
- Preheat oven to 300°F.
- Gently press the berries to release juice. Allow to rest while oven preheats so all juice drains out. Discard pulp and seeds.
- Add mustard, wine, and maple syrup to the blackberry juice and whisk well to combine.
- Score ham with a sharp knife in a criss-cross pattern as this allows for the glaze to penetrate the ham more.
- Place in a roasting pan with a quarter inch of water.
- With a party brush, glaze the ham and place in the oven. Cook for 15-20 minutes per pound, adding a touch more water if dried out, and glazing during cooking if needed.
- Make sure the ham reaches 140-145°F in the center for food safety.
- Slice and serve.
Notes
- Leftovers will store for 3-5 days in the fridge, or you can freeze.
- Reheat in a covered dish in the oven or enjoy cold on sandwiches.
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