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.
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