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Pomegranate and cinnamon glaze for ham
Pomegranate and cinnamon glaze for ham
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Indulge in baked ham with pomegranate and cinnamon glaze.
Ingredients:
  • 375.00 ml pomegranate juice
  • 2 cinnamon sticks
  • 40.00 gm caster sugar
  • 20.00 ml grated fresh ginger
  • 1.25 gm mixed spice
  • 1 long strip orange rind
  • 8kg cooked leg ham
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a small saucepan over medium heat, combine pomegranate juice, cinnamon, sugar, ginger, mixed spice, orange rind, and bay leaves. Bring to a simmer, then let it simmer uncovered for 15 minutes until it reduces by half. Allow it to cool for 15 minutes, then strain the mixture and discard solids.
  • Using a small sharp knife, cut about 8cm from the shank to remove the ham rind. Start at the opposite end to the shank, run your thumb under the rind to separate it from the fat, then peel it back carefully. Score the fat in a diamond pattern without cutting through to the meat, and wrap the shank end in foil.
  • Place the ham on a lightly greased wire rack in a large roasting pan. Pour boiling water into the pan until it reaches 2cm up the side. Brush the ham with one-third of the pomegranate glaze. Bake, basting with the remaining glaze every 20 minutes, for 1 hour and 30 minutes, or until the ham is golden. Remove and discard the foil from the shank, then serve.

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