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created by Kate
see more at Savour Fare
The local inspiration for this ham lies right outside windows around Los Angeles – the pomegranate trees which inhabit many yards in Southern California. The sweet tart flavors of pomegranate are a wonderful complement to a salty, smoky ham – a perfect holiday combination!
Cook Time: 4 hours
- 1 FARMER JOHN® Half Ham, approximately 10-12 lbs.
- 1 heart of celery, roughly chopped
- 1 onion, roughly chopped
- 5 in. piece of fresh ginger root, peeled and roughly sliced
- 1 qt. pomegranate juice, or half pomegranate, half orange juice
- 1/3 cup Dijon mustard
- 1/3 cup pomegranate molasses
- 1/4 cup brown sugar
- 1/3 cup grainy mustard
- 1/4 cup pomegranate molasses.
Preheat oven to 275 degrees.
In a large baking dish, arrange the chopped onion, celery and ginger. Set the ham atop the ginger, fat side up, and score the fat in a diamond pattern. Pour the juices over the ham. Cover the whole contraption with foil, place in the oven, and bake for about 3 hours, or 20 minutes per pound.
Combine the ingredients for the glaze. After 3 hours, remove the ham from the oven and turn up the oven temperature to 350 degrees. Remove the foil, and brush the ham wit the glaze. Return the ham to the oven, and bake for approximately 1 hour, or until the glaze is caramel brown.
To serve: slice the ham thinly. Mix the mustard and the pomegranate molasses, and serve together.