Pomegranate and orange glazed ham

A deliciously glazed ham- perfect for picnics, lunches salads and sandwiches

 

Right on my doorstep is The Old English Pig company– they breed beautiful free-range, traditional Old English pigs, and their sausages are honestly the best I have ever tasted (and they are working on a low fat one!). I’ve had a lovely piece of gammon from them sitting in my freezer since Christmas, and I really wanted to do it justice by finding an unusual and delicious glaze for it!

I think for an effective glaze you need to have a really good amount of sweetness, and so I immediately thought of pomegranate molasses which was one of my top finds of 2016! It sounds like an unusual ingredient but actually it is really widely available now, I have bought it from Waitrose, Sainsburys and my local health food shop and I know that Holland and Barrett also stock it. You can buy it on Amazon if you are at a loss (click here to find it), but this is an expensive way to buy it. The overall glaze came out really well, and it’s perfect as a summery ham recipe.

It’s worth going to the effort of pre-boiling the ham in the cloves etc, as you can see in the recipe, as the flavours really do infuse and make it extra tasty.

If you are following Slimming World, the syns in this are minimal- much of the glaze is lost, and you can cut away most of the fat before roasting. I find that this is a great snack to have in the fridge- it’s very satisfying!

My Recipe

Serves:
Syns: 9.5 for the whole ham
Healthy Extra:

Ingredients

  • 1 gammon joint, 1.5-2kg
  • 10 black peppercorns
  • 15 cloves
  • 2 bay leaves
  • 2 tbsp pomegranate molasses (read above if you aren't sure what this is)
  • Juice of 1 orange
  • 1 tsp Dijon mustard
  • 1 tbsp dark soy saice
  • 1 tbsp brown sugar

Method

  1. In a large pan, cover the ham with water, add in the peppercorns, cloves and bay leaves, bring to boil and boil for approx 1 hour (you want to allow 20 minutes per 500g meat)
  2. Pre-heat oven to 180c. Remove the ham from the water and allow to cool for 15 minutes
  3. Using a sharp knife, remove the fat from the outside of the ham and discard, then score the ham all over with a criss-cross pattern
  4. In a small pan, add in the pomegranate molasses, orange juice, mustard, soy sauce and sugar and bring to the boil, stirring constantly
  5. Pop the ham into a deep baking tray, and pour the glaze all over it.
  6. Roast for 10 minutes, then pull out and use a spoon to baste it with the glaze, Cook for a further 20 minutes, basting every 5-10 minutes to make sure that as the glaze gets more and more sticky in the baking tray, it is spread back over the ham.
  7. Rest for 15 minutes before serving. Perfect eaten hot or cold.

Additional Info

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