Baked ham with plum and pomegranate glaze. The secret to a great ham glaze is to keep it sweet, but balance that sweetness with a little bit of sour and savoury.
1 x 2-3kg Australian boneless ham
1 cup pomegranate or black currant juice
1 cup sugar
1 cup plum jam
½ teaspoon mixed spice
1 cup pomegranate seeds
Preheat oven to 180°C.
Remove ham from the packaging and remove the rind carefully. Score the surface into a diamond pattern.
Place the ham into a deep baking dish and place in the preheated oven at 180°C for 20 minutes.
In a medium saucepan place the juice, sugar, plum jam and mixed spice. Bring to the boil, stirring occasionally. Allow to simmer until liquid has reduced by half.
Remove ham and pour over half the glaze. Return the ham to the oven and cook for a further 40 minutes basting with glaze frequently.
Remove ham from oven and transfer to a serving dish.
Decorate the ham with pomegranate seeds.
Serve warm with vegetables or salad.
Store leftover ham in a ham bag soaked in boiling water and 2 tablespoons of vinegar, then squeezed dry. This process needs to be repeated every 3 days to keep ham fresh.
Originally posted on www.pork.com.au