Pomegranate Glazed Ham
By Sue Lau | Palatable Pastime
I had been thinking about what kind of different flavor I wanted to put on a small half ham (It was just me and Bill here- figured I’d bake it up and slice the leftovers for sandwiches) when I realized I had an extra bottle of Pom juice and hadn’t done that flavor before, so why not?
Ginger spoke to me as well (it has been in many of my autumn recipes this year, although in baking it’s been the crystallized ginger grabbing me) and since ginger goes nicely with a little soy, voilà. It doesn’t have an Asian flavor, so don’t worry if you think it conflicts. It’s pretty mild and compares to a honey baked ham, sort of.
If you have a bigger ham, just make more glaze and bake your ham according to package directions. I won’t list those out here since there are so many kinds and it should be on your wrapper.
Tomorrow I will be posting my recipe for farro salad with cranberries. Great minds must think alike because a friend of mine had made one around the same time almost exactly the same. (I always knew I liked her!). Wednesday is cranberry rotkohl (braised red cabbage) which is great for serving with ham or pork. And Thursday I will be posting a recipe for hot chocolate eggnog.
Christmas is drawing near along with the end of the year! Where has the time gone? I have a couple more holiday recipes I’ll be posting after the hot chocolate eggnog, and then will be putting up some recipes apropos for the new year. What a year it is already shaping up to be! C’ya tomorrow-
Pomegranate Glazed Ham
- 3 pound smoked boneless ham half
- 1 cup pomegranate juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce
- 1/4 cup brown sugar
- 1 tablespoon butter
- Mix glaze ingredients in a saucepan and cook, stirring, over med-low heat until mixture reduces to one third cup; set aside until needed.
- Preheat oven to 325°F.
- Lightly score ham around the outside on the skin and spritz with oil spray.
- Place ham cut side down in a heavy bottomed baking dish.
- Bake ham for about two hours, basting with glaze mixture occasionally, and turning ham to its side and shielding the cut side with foil to be able to glaze all sides (foil keeps the cut edge from drying out).
- When ham reaches 130°-140°F. internally, place it under the broiler for a minute or so to caramelize the glaze.
- Let sit 10 minutes before carving.
From the kitchen of palatablepastime.com