Ingredients
| POMEGRANATE MOLASSES HAM GLAZE | |
| 3 tablespoons pomegranate molasses | |
| zest and juice of 1 orange | |
| 3 tablespoons brown sugar | |
| 2 teaspoons wholegrain or Dijon mustard | |
| ¼ teaspoon ground allspice | |
| FOR THE HAM | |
| 1 ham | |
| whole cloves and pomegranate arils, to dress the ham |
This makes more than enough glaze for a whole ham. I like the play of tartness here courtesy of the pomegranate molasses, but feel free to increase the brown sugar if you like things a little sweeter.
View the recipe collection here
Instructions
| 1. | POMEGRANATE MOLASSES HAM GLAZE |
| 2. | Combine all the ingredients in a saucepan and bring up to a simmer, cook for a minute then set aside to cool. |
| 3. | This can be made a few days ahead. |
| 4. | HAM |
| 5. | At the shank end of the ham, use a sharp knife to cut a zigzag pattern through the skin 6cm from the end. |
| 6. | Carefully use your fingers to remove the skin, leaving all the fat behind (which helps keep the meat moist during cooking as well as providing flavour). |
| 7. | Score through the fat in a diamond pattern, ensuring you don’t cut through to the meat. |
| 8. | Push a whole clove or pomegranate aril into the centre of each diamond. |
| 9. | This can be done a day ahead and the ham stored in the fridge. |
| 10. | Take the ham out of the fridge at least 1 hour before baking to bring it up to room temperature. Take a note of its weight. |
| 11. | Preheat the oven to 150°C. |
| 12. | Place the ham in a large roasting dish lined with baking paper (this is really just to prevent the glaze sticking to the dish) along with 1 cup of water, then brush with the glaze. |
| 13. | Allow 15 minutes cooking time for each 500g meat. |
| 14. | Baste every 20 minutes with any extra glaze and juices from the bottom of the roasting dish. |
| 15. | If the liquid starts to dry out add a splash more water. |
| 16. | Lower the temperature if the glaze starts to brown too fast. If some areas are browning faster than others then cover those bits with a piece of foil. |
| 17. | Remove from the oven and allow to rest for at least 15 minutes before slicing. |
| 18. | I often reserve the glaze, skimming off any fat and then serve along with the ham. |
| 19. | Keep any leftover ham wrapped in a ham bag or muslin that has been rinsed with water and a little vinegar (rinse out the bag every couple of days to keep the ham fresh). |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings