Herb Crusted Ham with Pomegranate
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Deliciously festive.
Ingredients
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5-6kg Bangalow Sweet Pork Ham
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Seeds of 1 pomegranate, to serve
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3 tablespoons pomegranate molasses
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3 tablespoons honey
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350 g unhulled tahini
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100 ml lemon juice
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1 teaspoon ground cumin
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2 garlic cloves, finely chopped
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1 red onion, finely chopped
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2 very large handfuls of coriander leaves, finely chopped
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2 large handfuls of flat-leaf parsley leaves, finely chopped
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1 large handful of mint leaves, finely chopped
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2 long red chillies, finely chopped (optional)
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200 g walnuts, toasted and finely chopped
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2 tablespoons sumac
GLAZE Ingredients
TAHINI DRESSING Ingredients
Crust Ingredients
Directions
Method Preheat the oven to 160°C. Prepare the ham by lifting off the skin but leaving the fat. Score a diamond pattern into the fat. (This helps to open the ham up and to allow the flavour to penetrate into the meat.)
To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well. Spread the glaze over the ham just enough to cover using a pastry brush and reserve the remaining glaze for basting.
Place the ham in a roasting tin and pour in water to a depth of 2 cm. Bake for 60 – 90 minutes, basting the ham from time to time. (Be careful not to let the ham burn.) Cover with foil and set aside in a warm place to rest for 15 minutes.
To make the tahini dressing, place all the ingredients in a food processor with 240 ml of water. Process to form a thick sauce.
To make the herb crust, combine all the ingredients in a bowl. Transfer the ham to a large serving platter. Spread the tahini dressing on top, then cover with the herb crust.
Sprinkle on the pomegranate seeds. Slice the ham and serve photo credit Joyful Healthy Eats