Sweet plum jam, tart pomegranate juice, and salty-savory Dijon-style mustard form one of the prettiest, most delicious shiny glazes to ever hit a ham. This same glaze is wonderful to keep on hand for brushing on grilled chicken, too.
Time:
- Bake: 1 hr 45 mins
- Stand: 10 mins
- Total: 2 hrs 15 mins
- Prep: 20 mins
- Servings: 12
Ingredients
- 1 3-4 pound small bone-in ham
- 1 10 ounce jar plum jam (1 cup)
- ¼ cup pomegranate juice
- ⅛ teaspoon ground cloves (optional)
- 1 tablespoon Dijon-style mustard
- 6 medium leeks
- Salt and pepper
- ½ cup finely shredded Parmesan cheese
- ½ cup soft bread crumbs
- 2 tablespoons butter, melted
- Fresh sage leaves (optional)
Directions
Step 1
Preheat oven to 350 degree F. Place ham on a rack in a foil-lined roasting pan. Roast, uncovered, for 45 minutes.
Step 2
For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves. Heat over low until melted and combined. Spoon half of the sauce over ham. Tent with foil. Roast for 1 to 1-1/2 hours more or until internal temperature of ham is 140 degrees F. Remove and let stand, covered, for 10 minutes. Stir mustard into remaining sauce and heat through.
Step 3
For leeks, trim root ends and tough green tops. Halve leeks lengthwise. Remove and discard tough outer layers. Rinse well. Arrange leek halves in a 2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt and pepper and 1/4 cup of the cheese. Cover with foil. Bake in the oven with ham for 35 minutes. Uncover; sprinkle with bread crumbs and remaining cheese. Drizzle with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
Step 4
To serve, lightly spoon some of the remaining sauce over the ham. Slice ham and serve with remaining sauce and leeks. Garnish with sage leaves. Makes 12 servings.
Nutrition Facts
Per Serving: 310 calories; fat 13g; cholesterol 69mg; saturated fat 5g; carbohydrates 25g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 14g; protein 24g; vitamin a 826IU; vitamin c 7.1mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 6.7mg; vitamin b6 0.6mg; folate 36.3mcg; vitamin b12 0.6mcg; sodium 1001mg; potassium 458mg; calcium 80.8mg; iron 2.2mg.
