There’s something magical about this Blueberry Balsamic Glazed Ham — it takes the familiar holiday ham and turns it into something show-stoppingly elegant. The glossy, deep-purple glaze looks like it belongs in a winter fairytale, and every slice bursts with the perfect blend of sweet, tangy, and savoury. The balsamic vinegar deepens the blueberry’s natural fruitiness, while cracked black pepper and thyme keep it balanced and aromatic.
When I served this last Christmas, everyone asked what the secret was — they couldn’t believe blueberries could make a glaze this rich and complex. It’s festive, luxurious, and just different enough to make guests talk about it long after dinner.
Why This Tastes Great
- Blueberries and balsamic create a bold sweet-acidic glaze with beautiful depth.
- Fresh thyme adds a fragrant, herby note that complements the smoky ham.
- Black pepper cuts the sweetness and gives each bite a warm finish.
- The glossy jewel-tone glaze looks incredible on the table and photographs beautifully.
Equipment Needed
- Large roasting pan with rack
- Small saucepan
- Basting brush
- Meat thermometer
- Foil
- Serving platter
Serves & Timings
Serves: 8–10
Prep time (active): 15 minutes
Cook time (active): 2 hours 15 minutes
Additional passive time (rest): 20 minutes
Total time (approx): 2 hours 50 minutes
Ingredients
For the Ham
- 1 whole bone-in ham, about 8–9 lb (3.5–4 kg)
- Whole cloves (optional, for studding)
- 1 tbsp olive oil
- Fresh thyme sprigs, for garnish
For the Blueberry Balsamic Glaze
- 2 cups fresh or frozen blueberries
- ½ cup balsamic vinegar
- ½ cup brown sugar, packed
- 2 tbsp honey or maple syrup
- 2 tsp Dijon mustard
- 1 tsp cracked black pepper
- 1 tsp sea salt
- 1 tbsp fresh thyme leaves
Method
- Preheat the oven to 325°F (160°C). Place the ham on a rack in a large roasting pan. If it’s rind-on, score the fat in a diamond pattern and stud with cloves if desired. Brush lightly with olive oil.
- Bake uncovered for about 1½ hours, until heated through (roughly 10–12 minutes per pound).
- Meanwhile, make the glaze. In a small saucepan, combine blueberries, balsamic vinegar, brown sugar, honey, mustard, pepper, salt, and thyme. Bring to a simmer over medium heat, stirring occasionally.
- Reduce the glaze for about 10–12 minutes, until the berries burst and the sauce thickens slightly. Press through a fine sieve for a smooth glaze (optional).
- Brush the glaze generously over the ham. Return to the oven for 30–40 minutes, basting every 10 minutes, until the surface is sticky, glossy, and caramelised.
- Rest 20 minutes before carving. Garnish with extra thyme and a drizzle of warm glaze.
Tips & Variations
- Add a splash of port or red wine to the glaze for extra depth.
- Swap thyme for rosemary or sage for a more traditional note.
- If using a smaller half-ham, reduce glaze quantities by half and check earlier for doneness.
- Leftovers make amazing sandwiches with brie or goat cheese.
Compact Nutrition (Per Serving, Approx.)
Calories: 460
Protein: 39 g
Carbohydrates: 24 g
Fat: 22 g
Sugar: 19 g
Sodium: 1,320 mg
FAQ
Can I use frozen blueberries?
Yes, absolutely — no need to thaw first. Just simmer slightly longer to let the sauce thicken.
What kind of ham works best?
A bone-in smoked ham gives the richest flavour, but a spiral-cut ham works too for easier serving.
How do I keep it moist?
Baste frequently during the final bake, and don’t skip the 20-minute resting period before carving.
Can I make the glaze ahead?
Yes — it can be made 2–3 days in advance and stored in the fridge. Warm before brushing over the ham.
Show-Stopping Blueberry Balsamic Glazed Ham With Thyme & Black Pepper
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Ingredients
Equipment
Method
- Preheat the oven to 325°F (160°C). Place the ham on a rack in a large roasting pan. If it’s rind-on, score the fat in a diamond pattern and stud with cloves if desired. Brush lightly with olive oil.
- Bake uncovered for about 1½ hours, until heated through (roughly 10–12 minutes per pound).
- Meanwhile, make the glaze. In a small saucepan, combine blueberries, balsamic vinegar, brown sugar, honey, mustard, pepper, salt, and thyme. Bring to a simmer over medium heat, stirring occasionally.
- Reduce the glaze for about 10–12 minutes, until the berries burst and the sauce thickens slightly. Press through a fine sieve for a smooth glaze (optional).
- Brush the glaze generously over the ham. Return to the oven for 30–40 minutes, basting every 10 minutes, until the surface is sticky, glossy, and caramelised.
- Rest 20 minutes before carving. Garnish with extra thyme and a drizzle of warm glaze.
Nutrition
Notes
Tips & Variations
- Add a splash of port or red wine to the glaze for extra depth.
- Swap thyme for rosemary or sage for a more traditional note.
- If using a smaller half-ham, reduce glaze quantities by half and check earlier for doneness.
- Leftovers make amazing sandwiches with brie or goat cheese.
FAQ
Can I use frozen blueberries?Yes, absolutely — no need to thaw first. Just simmer slightly longer to let the sauce thicken. What kind of ham works best?
A bone-in smoked ham gives the richest flavour, but a spiral-cut ham works too for easier serving. How do I keep it moist?
Baste frequently during the final bake, and don’t skip the 20-minute resting period before carving. Can I make the glaze ahead?
Yes — it can be made 2–3 days in advance and stored in the fridge. Warm before brushing over the ham.
