Spiced pomegranate & orange glazed ham
Contains pork – recipe is for non-Muslims only
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
- Prep:10 mins
plus cooling and resting
Nutrition per serving
- kcal 221
- fat 12g
- saturates 4g
- carbs 6g
- sugars 0g
- fibre 0g
- protein 22g
- salt 3g
- 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)
5 IDEAS FOR LEFTOVER HAM
- Chop into chunks and stir through mac ‘n’ cheese, along with leeks and mustard.
- Cut into thick slices and fry until crisp and golden, then serve with a runny fried egg and some bubble and squeak.
- Shred into large pieces and add to a pie with turkey.
- Shred and toss with some sprout slaw. Add croutons or extra seeds, if you like.
- Mix into a Welsh rarebit topping, and pile onto crusty bread. Grill until golden.
STICKY AND FRAGRANT: MARMALADE & GINGER GLAZED HAMFollow our ham recipe up to step 3, then warm 150g marmalade in a saucepan with 100g light brown soft sugar, the juice of 2 limes, 2cm piece ginger, peeled and grated, and 2 star anise. Stir until the sugar and marmalade have dissolved. Leave to cool slightly until thickened. Brush this over the ham and stud with 10 star anise. Bake for 30 mins, basting with the glaze a few times as it bakes. Serve with braised red cabbage or jacket potatoes.
RICH AND SPICED: MISO GLAZED HAMFollow our ham recipe up to step 3, then warm 90g demerara sugar in a saucepan with 50ml cider vinegar, 3 tbsp brown miso paste, 3 tbsp honey, 1 tbsp dry sherry, 1 tbsp English mustard and 1 tsp Chinese five-spice powder. Stir until combined and loosened. Brush half over the ham and bake for 15 mins. Brush with the rest of the glaze and bake for 15 mins more until sticky and caramelised.
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.