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Huckleberry Ham

Pedro Martinez
Servings

6 to 8

Prep Time

30 minutes

Cook Time

3 hours

Category

Ham

Huckleberries remind me of the fantastic summers we have here in Idaho. I love our home so much! I love huckleberries so much! The bounty we have in our state is amazing and foraging is a favorite pastime. In the spring, it's time to hunt morels and in the late summer it’s huckleberry season.

Huckleberries look like tiny blueberries, but their flavor has wild and earthy notes. The not-too-sweet berries pair with Kurobuta ham to create a delicious combination. True to my Mexican roots, I’ve added some guajillo chiles to the sauce for complex fruity and smoky flavors.

Ingredients

  • 1 Kurobuta Half Boneless Ham
  • 16 ounces fresh huckleberries. Frozen berries work great.
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 large sprig fresh thyme
  • Pinch of salt

Directions

  1. Combine all ingredients in sauce pot. Heat on medium reduce by a 1/4. Cool before applying to the ham.
  2. Thaw ham completely. A large bone-in ham can take 3 to 4 days to thaw.
  3. Score (make shallow cuts) the ham with a sharp knife to create a diamond pattern, about 1” apart.
  4. Heat oven to 325°F.
  5. Place ham, fat side up in a roasting pan or rimmed baking sheet. If cooking a half ham, place the flat side down.
  6. Bake the ham until its internal temperature reaches 130°F. Pull from the oven. For a half bone-in ham, it took about an hour and half.
  7. Completely cover the ham with huckleberry sauce, filling in the areas where it is scored. Place back in the oven and bake until the internal temperature hits 140°F and the sauce has firmed up. Don’t overcook!
  8. Remove ham and allow to rest 15 to 30 minutes.
  9. Slice ham and place on a serving platter. Garnish with fresh thyme sprigs. Serve.