1/2 cup Dijon mustard
1/4 cup cranberry-raspberry juice blend
1 (6 ½- to 7-pound) bone-in half ham
2 cups fresh raspberries
2 cups fresh blackberries
1 tablespoon chopped fresh thyme
1. Heat oven to 350°F. Stir preserves, mustard and juice in medium bowl until combined; reserve 1 cup.
2. With fat-side up, score ham with sharp knife 1/2 inch deep, creating 1 1/2-inch squares. Place roasting rack in large shallow roasting pan; place ham on rack.
3. Bake 1 1/2 to 2 hours or until internal temperature reaches 140°F., brushing with remaining preserves mixture every 20 minutes. Remove ham. Cover loosely with foil; let stand 15 minutes before slicing.
4. Meanwhile, place reserved 1 cup preserves mixture in large saucepan; add raspberries, blackberries and thyme. Cook over medium heat 15 to 20 minutes or until berries are soft and sauce is slightly thickened. (Compote can be prepared up to 1 day ahead; cover and refrigerate. Rewarm over low heat.) Serve compote over sliced ham.