- Pomegranate Juice
- Brown Sugar
- Grain Mustard
- Dijon Mustard
Some plain pomegranate juice nothing else in there don’t need brown sugar then. I’ve got some Dijon mustard and some coarse grain mustard now. I’m not gonna lie a long time ago when I edit anything. I made pomegranate glazed ham. I just used pomegranate juice I used brown sugar and a little bit of preserves but I read somewhere to add a little bit of mustard to the glaze and it was extraordinary so that’s what I’ve been doing since now I guarantee if you do that you’ll never look back now what I have here is a saucepan turning that over about medium heat.I’m gonna add my pomegranate juice along with my brown sugar and what I’m gonna do is I’m gonna cook these two together until the mixture we do is this reduces by about half which should take five six minutes a little bit longer just keep your eye on that you’ll just want this to be you know I thickened up a bit it’s reduced and it’s gonna be phenomenal this is looking perfect this thickens really well it actually ended up taking about 12 minutes so just keep your eye on it then add in my both kinds of luster to this you could definitely use.
All grainy mustard or all Dijon mustard if,you wanted to I’m a combination of both because I love the flavor of Dijon mustard and then like the texture of grainy mustard but I just don’t want to use all grainy mustard cuz. I don’t and just end up being too gritty it’s gonna mix those in smells amazing already Oh get the mustard mixed in there just gonna turn the heat up just a tiny tad and looks good it’s a thug ham out of the oven and I just flipped it around so that the cut side is facing up and now you’re just gonna pour the glaze all over the top and you’re gonna let it run down oh this is gonna be so good you can see the mustard sticking to the ham oh so, fantastic now this is gonna go back into the oven.
I mean really that on the center of a table Oh gorgeousness my hand was in the oven with a glaze on for an hour and 15 minutes and I basted it every 15 minutes and I mean look at that it’s just sticky it smells delicious it’s got great color now admittedly I am NOT the world’s best carver probably the worst but I’m just gonna cut a few slices oops just so that you can see and I just really want that very first slice this one right here so, delicious now one tip.
You unwrap it make sure that you rinse it under cold water quite a few times.what I even like to do is I like to put it in a big pot with cold water in it and let us sit there for about 20 minutes or so that kind of gets rid of the extra salt that’s in the ham so you make sure you do that but that is divine I know I’m very excited you can serve it.