Pomegranate and Rye Whiskey Glazed Ham

Oh, how I wish I had time to really write a post.  We are pretty overwhelmed over at Chez Us, in fact, we are lucky to even have a meal on the table!  We are unsure of Easter plans, so we decided to devour a ham this past weekend.  Okay, it has not been completely devoured but close.

Let me start off by saying we both dislike a ham that has pineapple, cherries and cloves punched all over it.   Sure it kind of looks like it belongs on a Cruise Caribbean brochure but some things, such as pork, should not be covered with the such.  As well, let me tell you a little secret, this is only the 2nd or maybe 3rd ham I have ever cooked.  I had really hoped to be able to get a ham that could be slow cooked for hours but the market was out of them.  Instead I picked up this spiral cut ham, glazed it, and put it into the oven, just until the skin was crispy and it was heated through.  I was amazed at how juicy it was.  Oh, and the glaze was really fantastic – slightly bitter, not too sweet (remember, we hate sweet hams) and a little peppery …. it could have been a cocktail!  Perfect for your Easter table.

Recipe:  Pomegranate and Rye Glaze

8 oz 100% pure pomegranate juice

4 tablespoons brown sugar

2 tablespoons rye whiskey

Put the pomegranate juice and brown sugar into a saucepan.  Bring to a boil and stir until sugar is dissolved.  Lower heat to a simmer.  Add the rye, stir and continue to simmer until reduced to half and slightly syrupy.  Baste ham with glaze during cooking process.