Pomegranate Glazed Ham With Jammy Cipollinis Recipes

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POMEGRANATE-GLAZED HAM WITH JAMMY CIPOLLINIS



Pomegranate-Glazed Ham with Jammy Cipollinis image

Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with a pile of cipollini onions, which caramelize and soak up all the delicious drippings, then served with mini pickle biscuits for making sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Yield Serves 8 to 10

Number Of Ingredients 10

1 1/2 pounds cipollini onions
1/3 cup pomegranate molasses, such as Al Wadi
2 tablespoons packed light-brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 spiral-cut ham (6 to 8 pounds)
Mini Pickle Biscuits
Grainy or Dijon mustard, lady apples, and parsley sprigs, for serving

Steps:

  • Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
  • Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
  • Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
  • Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.

SPICED POMEGRANATE & ORANGE GLAZED HAM



Spiced pomegranate & orange glazed ham image

Serve our glazed ham warm in thin slices alongside the Christmas turkey. This one has a sticky sweet-and-sour glaze made with pomegranate molasses and orange

Provided by Cassie Best

Categories     Dinner

Time 3h10m

Yield Serves 12-15

Number Of Ingredients 13

1.5-2kg unsmoked boneless tied gammon joint
2 bay leaves, plus extra to serve (optional)
3 star anise
4 whole cloves, plus extra for studding the ham
8 allspice berries
10 whole peppercorns
1 litre pomegranate juice
2 small oranges, 1 halved, 1 sliced, plus 1 tsp juice
1 tbsp pomegranate molasses
1 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp honey
80g pomegranate seeds to serve (optional)

Steps:

  • Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.
  • Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.
  • Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.
  • Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.

Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 22 grams protein, Sodium 3 milligram of sodium

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