Glazed Ham with Blackberry Sauce

Leigh Beisch
The secret to making a juicy ham is all in the glaze. We call for using half the sauce to baste and the other as a spread to serve with the glazed ham so that the blackberry jam really shines.
16 servings plus leftovers (serving size: about 4 ounces ham and 3 tablespoons sauce).


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2 tablespoons Dijon mustard
1 tablespoon brown sugar
2/3 cup seedless blackberry jam
1 teaspoon freshly ground black pepper
1 (8- to 9-pound) smoked, bone-in ham shank, trimmed
Cooking spray
1 cup apple cider
1/2 cup dry white wine
1 cup seedless blackberry jam
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice


Prep: 20 Minutes
Cook: 2 Hours, 30 Minutes

1. Preheat oven to 350°.

2. To prepare ham, combine 2 tablespoons mustard, sugar, 2/3 cup jam, and pepper in a small bowl; spread half of jam mixture over ham. Place ham on a broiler pan coated with cooking spray; insert a thermometer into thickest portion of ham. Bake at 350° for 2 1/2 hours or until thermometer registers 160°, basting with remaining jam mixture occasionally.

3. To prepare the sauce, combine the cider and wine in a small saucepan over medium heat; bring to a boil. Stir in 1 cup jam and 1 tablespoon mustard. Reduce heat to low, and cook until jam dissolves, stirring frequently. Remove from heat, and stir in juice. Serve with ham.

Created date

April 2005

Nutritional Information

Calories 337
Fat 12 g
Satfat 4 g
Monofat 6 g
Polyfat 1 g
Protein 31 g
Carbohydrate 25 g
Fiber 0.0 g
Cholesterol 100 mg
Iron 1 mg
Sodium 143 mg
Calcium 14 mg