This pomegranate-glazed Christmas ham is the kind of centrepiece that makes the festive table feel extra special.
Sweet, sticky and jewel-toned, the glaze caramelises beautifully in the oven, giving the ham a glossy finish and a gentle balance of sweet and savoury flavours.
It’s a celebration classic with a fresh, modern twist – perfect for sharing with family, slicing for leftovers and serving again long after the last cracker has been pulled.
Pomegranate-glazed Christmas ham
Ingredients
- 3kg ham
- 3 carrots, chopped
- 1 onion, halved
- 10 juniper berries
- 2 thyme sprigs
- 20ml salt
- 4 celery stalks
GLAZE
- 300ml pomegranate molasses
- juice of 1 lemon
- juice of 1 orange
- 400ml dry white wine
- 20ml sugar
- 10 cardamom seeds, crushed
- 50ml glazed ginger syrup
- 2 pieces glazed ginger, finely sliced
- 50ml honey
Instructions
Place the ham in a deep pot and cover with water. Add the rest of the ingredients and boil over medium heat for 2 hours and 30 minutes.
Put the glaze ingredients in a pot and cook, stirring occasionally, until it thickens, about 30 minutes. Preheat the oven to 180°C.
Gently lift out the ham and discard the liquid. Carefully remove the rind and discard, score the fat into strips and brush generously with half of the glaze.
Bake the ham, brushing with the remaining glaze now and then, until the glaze has settled, about 1 hour.
Serve sliced hot or cold with beetroot and caramelised pears.
ALSO SEE: NAARTJIE AND GINGER BEER-GLAZED GAMMON
Naartjie and ginger beer-glazed gammon
