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Pomegranate and Brown Sugar Glazed Ham
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Serves 12 |
A mouthwatering holiday centerpiece.
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Ingredients:
7 lb bone-in, spiral-cut smoked ham
1/2 cup chicken broth
2 cups pomegranate juice
2/3 cup light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1 cup pomegranate arils
Directions:
Preheat oven to 325° F.
Place the ham in a large roasting pan. Pour in the chicken broth and a 1/2 cup of the pomegranate juice. Set aside.
Bring a medium-size saucepan to medium-high heat. Pour the remaining pomegranate juice into the pan and add the brown sugar and lemon juice. Stir together and bring to a boil. Then reduce the heat to low and let simmer for 10 minutes.
Add the Dijon mustard and ground ginger. Stir together and let simmer for 5 minutes.
Drizzle half of the glaze from the saucepan over the ham. Tent aluminum foil over the ham. Place into the oven and roast for 90 minutes, basting every 30 minutes.
Remove the foil and brush the ham with the remaining glaze. Return to the oven to roast for 30 minutes.
Transfer ham to a cutting board. Slice and remove the bone. Arrange the ham on a platter. Spoon some of the liquid over the ham and garnish with pomegranate arils. Enjoy!
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Pomegranate and Brown Sugar Glazed Ham
Serves 12
Ingredients:
7 lb bone-in, spiral-cut smoked ham
1/2 cup chicken broth
2 cups pomegranate juice
2/3 cup light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1 cup pomegranate arils
Directions:
Preheat oven to 325° F.
Place the ham in a large roasting pan. Pour in the chicken broth and a 1/2 cup of the pomegranate juice. Set aside.
Bring a medium-size saucepan to medium-high heat. Pour the remaining pomegranate juice into the pan and add the brown sugar and lemon juice. Stir together and bring to a boil. Then reduce the heat to low and let simmer for 10 minutes.
Add the Dijon mustard and ground ginger. Stir together and let simmer for 5 minutes.
Drizzle half of the glaze from the saucepan over the ham. Tent aluminum foil over the ham. Place into the oven and roast for 90 minutes, basting every 30 minutes.
Remove the foil and brush the ham with the remaining glaze. Return to the oven to roast for 30 minutes.
Transfer ham to a cutting board. Slice and remove the bone. Arrange the ham on a platter. Spoon some of the liquid over the ham and garnish with pomegranate arils. Enjoy!
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