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Ohaithere kids!

So unfortunately, I’ve got this thing called a job that is really distracting me from my number one love, blogging about food I made 2 months ago. I’ve got all these delicious recipes to write about and no time to do it in. Do not worry, chickadees, I will consume 8 more macchiatos per day if it means delivering to you the perfect Christmas ham recipe… 2 months late.

This was part of our spread for our 15-person Christmas dinner. We made latkes to go along with it, because nothing accompanies pomegranate-glazed ham like blasphemous fried potatoes. Well, we made this for Christmas dinner on Christmas Eve, and then we hid it from my extended family when they showed up on Christmas Day. Because we are selfish heathens. Selfish heathens who love ham.

And then the next day, we ate it for lunch. And for dinner, if my memory serves me right. Dad may have had some for a midnight snack as well. This ham is mildly foodgasmic when layered on a white bun with extra mustard. BFF Anna reports that it’s good with mayonnaise, too. See, look at her face… she can barely contain her joy:

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Actually, I know I said this ham is for Christmas, but whatever. If you’re down on yourself because you missed the first episode of Gossip Girl, then maybe this ham will perk you up. It’s really that good. Not sure if it can bring sunshine into your life like Chuck Bass can, but ya know, it’s worth a try. It’s sweet and tart all at the same time, and I’m telling you, pork product nirvana on a white roll.

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Pomegranate-Glazed Ham

Serves 8-10

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Ingredients:
1 seven-pound boneless heritage ham
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
1/4 cup Dijon mustard
1 tablespoon ground pepper
1 teaspoon salt

Directions:
Combine the pomegranate juice, sugar, and lemon juice in a pan over medium heat. Stir until the sugar dissolves and simmer over medium heat until the juice has reduced to 1 to 1 and 1/4 cups, such that it coats the back of a spoon.

Preheat oven to 325 degrees. Mix the mustard, pepper, and salt into the pomegranate molasses, and reserve 1/3rd of the mixture. Drizzle 2/3 of the mixture over the ham, and bake the ham, covered in foil, at 325 for 2 hours or until the internal temperature of the ham is 120 degrees. Baste with reserved 1/3rd of mixture at regular intervals during cooking. Let rest for 20 minutes before carving.

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Now Playing in the Kitchenette: Athlete / Wild Wolves

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