Spiced Pomegranate and Orange Glazed Ham
- Preparing Time: -
- Total Time: -
- Served Person: 12–14 servings
- 2 sticks cinnamon
- 4 star-anise
- 1 cup (250ml) orange juice
- 1 1â„2 cups (260g) light brown sugar
- 1â„4 cup (60ml) pomegranate molasses
- 1â„4 cup (90g) honey
- 1 (13–15 lb.) ham leg
- 4 oranges, peeled, thinly sliced and patted dry
- Carbohydrate 54 g(18%)
- Cholesterol 268 mg(89%)
- Fat 47 g(72%)
- Fiber 1 g(5%)
- Protein 75 g(151%)
- Saturated Fat 16 g(78%)
- Sodium 4721 mg(197%)
- Calories 953
Preparation Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized. Serve the ham with the remaining glaze. From Christmas: Feasts and Treats © 2019 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized. Serve the ham with the remaining glaze. From Christmas: Feasts and Treats © 2019 by Donna Hay. Reprinted with permission by 4th Estate, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
