Adam Liaw’s pomegranate and pistachio glazed ham
This recipe is full of sweet and fragrant spices that work perfectly with a rich, fatty ham.
Ingredients
½ cup pomegranate molasses
½ cup honey
2 tbsp soy sauce
1 cup orange juice
1 tsp allspice
2 sticks cinnamon
5-6kg whole leg ham
¼ cup whole cloves
½ cup pomegranate arils, to serve
1 cup pistachios, roughly chopped, to serve
dried orange slices and dried rose petals, to serve (optional)
Method
Step 1
In a pan, combine the pomegranate molasses, honey, soy sauce, orange juice, allspice and cinnamon and bring to a simmer. Simmer for about 10 minutes until the glaze reduces to the consistency of maple syrup.
Step 2
Heat your oven to 160C fan-forced (180C conventional). Remove the skin from the ham, then score the exposed fat very shallowly. (You don’t have to go all the way through to the meat; the idea is just to roughen the surface so the glaze sticks more easily.) Stud with the cloves and brush the ham liberally with the glaze. Roast for 1½ hours, brushing occasionally with more glaze throughout cooking. Serve the ham scattered with the pomegranate arils and pistachios, and decorated with dried orange slices and rose petals (if using).
Adam’s tip: Dried orange slices make great, inexpensive garnishes for festive drinks. Just put thin slices of orange on a wire rack in an oven at 85C for 4-5 hours.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
