Pomegranate and Cider-Glazed Ham
Go ahead, call me crazy, but I think Johnny Depp and pomegranate molasses have a lot in common. Seductive chameleons, whether on screen or on a plate, they are truly versatile star acts. Captivating and bold with a sharp attitude, they can make you swoon into consensual submission. Think Johnny Depp in the Rum Diary shower scene or a chargrilled rack of lamb dripping with pomegranate molasses… Surely, you understand the similarity? You see, it’s good to have pomegranate molasses (and Johnny) at hand to invigorate a cocktail, maybe spruce up a salad or simply to blow your mind with dessert. For now, though, we’ll have to make do with just the pomegranate molasses and this very festive ham.
- 3 kg/6 lb 8oz smoked gammon joint, brought to room temperature (takes about 1 hour)
- 125ml/4fl oz/1/2 cup cider
- 125ml/4fl oz/1/2 cup pomegranate molasses
- ¼ tsp allspice
- Score the ham fat in a criss-cross pattern at about 11/2in/4cm intervals, making sure not to cut through into the meat. Place the ham, fat side up, in a roasting tin.
- Preheat the oven to 170ºC/325ºF/Gas 3. Meanwhile, prepare the glaze by combining the cider with the pomegranate molasses and allspice, mixing well to incorporate. Generously baste the ham with some of the glaze and then bake in the oven for 2 hours or until the internal temperature of the ham reaches 50ºC/120ºF, basting it occasionally during the cooking time and once more during the last 20 minutes.
- When finished cooking, the ham should be a deep golden brown and the scored edge should be crispy. If it is not brown and crispy, switch the oven to a high grill setting and grill the ham for a little, or transfer it to a preheated high grill during the last few minutes, making sure it doesn’t burn.
- Remove the ham from the oven, transfer it to a cutting board and leave it to rest for 10 minutes before carving.