Ingredients
Equipment
Method
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.
