Glazed Ham with Blackberry Sauce

ham-blackberry-sauce Recipe
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).

Recipe Time

Prep: 20 Minutes
Cook: 2 Hours, 30 Minutes

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


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


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.