Pomegranate Jalapeño Glazed Ham Recipes

JALAPENO POMEGRANATE SMOKED SPIRAL GLAZED HAM

Steps:

• Preheat. Preheat your smoker (or oven) to 325 degrees F.
• Make the glaze. In a medium saucepan, combine all of the ingredients for the glaze and simmer over medium heat for 15-20 minutes, or until the mixture reduces by about half.
• Prep. Place your ham cut side down in a cast iron grill pan. Pour the chicken stock into the bottom of the pan and stud the ham all over with the cloves.
• Glaze and smoke. Brush the ham with half of the thickened glaze and place it on the preheated smoker. Smoke for an hour and a half, basting the ham with the cooking liquid every 15-20 minutes.
• Finish cooking. Turn the ham onto its side and use a fork to loosen some of the spiral slices. Drizzle the whole ham with the remaining glaze and cook for an additional 30 minutes, spooning the cooking liquid over the ham occasionally. The internal temperature of the ham should read 140 degrees F.
• Enjoy. Remove the cloves before serving. Reserve the cooking liquid and serve alongside the ham for drizzling and dipping.

BASIC GLAZED HAM

Steps:

• Let the ham sit at room temperature, 1 hour.
• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/2-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, on a rack in a large roasting pan.
• Pour 2 cups water into the pan; tent the pan with foil. Bake until a thermometer inserted into the ham registers 110 degrees F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates. Remove from the oven and uncover.
• While the ham is baking, prepare the glaze (see recipes, below).
• Whisk 1/4 cup of the pan juices into the glaze. Brush the ham with about half of the glaze. Return to the oven and continue baking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140 degrees F, 1 1/2 to 2 more hours.
• Transfer the ham to a cutting board or platter; let rest 15 to 20 minutes. Strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham. Serve with any remaining glaze.
• Glaze Recipes
• Mustard-Orange(pictured)
• Before baking, arrange halved orange slices all over the ham, securing with cloves. For the glaze, whisk 3/4 cup light brown sugar, 1/2 cup dijon mustard and the juice of 2 oranges.
• Pineapple-Rum
• Before baking, arrange thinly sliced pineapple all over the ham, securing with cloves. For the glaze, simmer 2 cups pineapple juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1 cup pineapple preserves, 1/4 cup dark rum, 1 teaspoon mustard powder and 1/2 teaspoon each ground cloves, allspice and coriander.
• Pomegranate-Jalapeno
• For the glaze, simmer 2 cups pomegranate juice over medium heat until syrupy, 7 to 8 minutes. Whisk in 1/4 cup spicy mustard, 2 tablespoons red wine vinegar, 1 tablespoon chili powder and 1 tablespoon jalapeno hot sauce. Brush on the ham as directed, sprinkling with 2 teaspoons chili powder before returning to the oven. Add 1 cup pomegranate seeds and 1 diced jalapeno to the reduced pan juices.
• Cranberry-Maple
• For the glaze, boil 2 cups cranberries, 1 cup cranberry juice and 3/4 cup pure maple syrup with 4 thyme sprigs and 1 cinnamon stick over medium heat until syrupy, about 10 minutes. Remove from the heat and stir in 1 tablespoon chopped thyme.
• Ginger-Juniper
• Before baking, add 2 teaspoons juniper berries and 1 teaspoon black peppercorns to the water in the roasting pan. For the glaze, simmer 1 cup ginger preserves, 1/2 cup dry vermouth and 3 tablespoons champagne vinegar over medium heat until syrupy, 4 to 5 minutes. Brush onto the ham as directed, sprinkling with 2 teaspoons crushed juniper berries and 1 teaspoon crushed peppercorns before returning to the oven.
• Rosemary-Honey Mustard
• Before baking, add 4 rosemary sprigs to the water in the roasting pan. For the glaze, boil 1/2 cup each whole-grain mustard, honey and dry white wine over medium heat until syrupy, 3 to 4 minutes. Remove from the heat; stir in 1 tablespoon chopped rosemary.

JALAPENO HONEY GLAZED HAM

Steps:

• For the ham: Preheat the oven to 325 degrees F and adjust the oven rack to the lowest level.
• Using a sharp paring knife or box cutter, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.
• Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes.
• Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, jalapeno, orange zest and juice and pepper to taste until combined. Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.
• Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over. Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees F, 10 to 12 minutes per pound, about 1 hour more.
• Loosely cover the ham with foil and let rest 15 minutes before slicing. Serve warm or at room temperature as a main course, or prepare a sandwich bar.
• For the ham sandwich bar: Arrange all the ingredients on the table or counter. I like to assemble my sandwich like this: Put cheese and then a couple of slices of ham on a bun bottom. On the bun top, dollop mustard and mayo, then top with cornichons and Pickled Red Onions. Close up the sandwich.
• To a saucepan, add the vinegar, sugar, salt, bay leaf, red pepper flakes to taste and 1/2 cup water and bring to a boil. Put the onions in a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for 30 minutes to let cool. Cover and refrigerate until ready to use.

POMEGRANATE-GLAZED HAM WITH JAMMY CIPOLLINIS

Steps:

• Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
• Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
• Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
• Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.

BLACKBERRY JALAPENO GLAZED HAM

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Place jalapeno peppers on a baking sheet.
• Broil in the preheated oven, turning every 2 to 3 minutes, until skin on the jalapenos is blackened and bubbling, 8 to 10 minutes.
• Remove jalapeno peppers from oven and place in a resealable plastic bag; set aside for 5 to 10 minutes. Carefully open the bag and remove jalapeno peppers; let sit until easily handled. Peel blackened skin from jalapeno peppers, slice open, remove the seeds, and mince the pepper.
• Combine jalapeno peppers, blackberries, water, brown sugar, honey, orange juice, orange-flavored liqueur, garlic, and orange zest in a saucepan over medium heat; simmer for 5 to 10 minutes. Reduce heat to low and continue simmering until glaze has reduced in size and is thickened, 5 to 10 minutes more. Mash the glaze with a potato masher until blackberries are broken down. Remove saucepan from heat.
• Reduce oven temperature to 325 degrees F (165 degrees C). Place the ham in a roasting pan and brush some of the glaze over the ham; cover loosely with aluminum foil.
• Bake in the preheated oven, basting with glaze every 20 minutes, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. Remove ham from oven and brush with more glaze. Let stand for 10 minutes before slicing.

POMEGRANATE-JALAPENO GLAZE

Steps:

• In a medium saucepan, bring the jelly and juices to a boil. Simmer over moderate heat until slightly thickened, about 10 minutes.
• Whisk in the remaining ingredients and simmer until reduced to about 1 1/4 cup, about 5 minutes.
• If using with ham, drizzle about half over the ham, cover and roast until about 30 minutes from finishing. Drizzle with remaining glaze and finish roasting.

POMEGRANATE GLAZE

Steps:

• In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
• Whisk in mustard. Whisk in butter until melted & smoooooth.
• Stir in optional pomegranate seeds.