Entree: Canada – Newfoundland and Labrador, Atlantic Canada – Partridgeberry Glazed Ham

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 1 fully cooked bone-in ham, approx. 6 lb (2.7 kg)
- 2 cups (300 g) fresh or frozen partridgeberries (lingonberry-like)
- 1/2 cup (100 g) packed dark brown sugar
- 1/3 cup (80 ml) pure maple syrup
- 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- 1 tsp (2 g) orange zest
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, for thickening)
- 1/2 tsp (2.5 g) ground cinnamon
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground allspice (optional)
- 1 tbsp (15 ml) vegetable oil or olive oil (for roasting vegetables)
- 1 lb (450 g) carrots, peeled and cut into 1-inch (2.5 cm) chunks
- 1 lb (450 g) parsnips, peeled and cut into 1-inch (2.5 cm) chunks
- 1 medium red onion, quartered (about 6 oz / 170 g)
- 1 tbsp (15 ml) maple syrup (extra, for vegetables)
- 1 tsp (1 g) fresh thyme leaves, plus extra sprigs for garnish
- Salt and freshly ground black pepper, to taste
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1- to 1.5-inch (2.5–3.8 cm) chunks
- 4 tbsp (60 g) unsalted butter (for mashed potatoes)
- 3/4 cup (180 ml) whole milk or cream, warmed (adjust for desired texture)
- Chives, chopped, for garnish (optional)

Instructions

Short Description:
A bone-in smoked ham roasted with a sweet-tart partridgeberry and maple glaze, served with buttery Yukon Gold mashed potatoes and roasted root vegetables for a complete Atlantic Canadian main course. The bright partridgeberry glaze balances the smoky, savory ham for a distinctive regional centerpiece.

Regional Notes:
This Newfoundland and Labrador version uses partridgeberries—small local wild berries—to create a sweet-tart glaze accented with locally favored maple syrup and orange. Unlike generic glazed hams, the partridgeberry preserves a sharper, woodsy acidity typical of Atlantic Canada and pairs traditionally with root vegetables and potatoes common to the region.

1. Preheat the oven to 325°F (160°C). Position an oven rack in the lower third of the oven.
2. Score the ham skin (if present) and fat in a diamond pattern, about 1/4 inch (6 mm) deep. Place the ham cut-side down on a rack in a roasting pan. Tent loosely with foil.
3. Roast the ham, uncovered, at 325°F (160°C) until it reaches an internal temperature of about 120–125°F (49–52°C), approximately 12–15 minutes per pound (for a 6 lb ham, ~75–90 minutes). (The ham is fully cooked; this reheating step readies it for glazing.)
4. While the ham warms, make the partridgeberry glaze: in a medium saucepan over medium heat combine the partridgeberries, brown sugar, maple syrup, orange juice, orange zest, Dijon mustard, apple cider vinegar, butter, cinnamon, allspice (if using), and black pepper. Bring to a simmer and cook, stirring occasionally, until berries have softened and the mixture has reduced and thickened slightly, 10–12 minutes.
5. For a smoother, thicker glaze, stir in the cornstarch slurry and simmer 1–2 more minutes until glossy. Taste and adjust seasoning with salt or a touch more maple syrup for sweetness. Remove from heat and keep warm.
6. Increase oven temperature to 400°F (200°C). Brush the ham generously with about one-third of the partridgeberry glaze. Return the ham to the oven.
7. Meanwhile, toss the carrots, parsnips, and red onion with 1 tbsp (15 ml) oil, 1 tbsp (15 ml) maple syrup, 1 tsp (1 g) thyme leaves, and salt and pepper to taste. Spread on a rimmed baking sheet in a single layer.
8. Place the vegetable sheet on a middle rack and roast at 400°F (200°C) for 30–40 minutes, turning once, until vegetables are tender and caramelized. While roasting, baste the ham with more glaze every 10 minutes.
9. After 30–35 minutes at 400°F (200°C) the ham should be caramelized and heated through. The target internal temperature for serving fully cooked ham is 140°F (60°C). Remove the ham from oven, tent loosely with foil, and let rest 15 minutes.
10. While the ham rests, make the mashed potatoes: place potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 15–20 minutes. Drain well.
11. Return potatoes to the pot over low heat to dry briefly, then mash with 4 tbsp (60 g) butter and warmed milk (3/4 cup / 180 ml) until smooth and creamy. Season with salt and pepper; stir in chopped chives if using.
12. Spoon any remaining partridgeberry glaze into a small saucepan and warm gently to serve as a sauce. Slice the ham, arrange on a platter with mashed potatoes and roasted root vegetables, spoon warm glaze over the ham, and garnish with thyme sprigs.
13. Serve hot. Leftover glaze keeps up to 5 days refrigerated; leftovers make excellent sandwiches or a tart sauce for pork.