Pomegranate and Tamarind Glazed Ham
- 4.5 unsmoked ham or gammon joint, bone-in
- 300g sugar
- 4 tbsp pomegranate molasses
- 5 tbsp tamarind paste
- ½ tsp cayenne pepper
- Place the ham in a very large pan and cover with cold water. Gently simmer, skimming off the scum, for 3-4 hours, topping up with hot water periodically. When cooked through, slice away the skin and leave as much fat on the ham as possible. Pat dry, score in a diamond pattern, and place in a roasting tin in an oven heated to 240C.
- Make your caramel glaze by spreading the sugar evenly over the base of a frying pan, and melting on a low heat until a caramel forms. Add the rest of the ingredients, and bubble gently over a low heat. Brush all over the scored fat of the ham, and roast for 30 mins - reglazing 2 or 3 times during the cooking time. Remove the ham from the oven, glaze a final term, then rest for 15 mins before slicing and serving with all your favourite festive sides.
4 hrs
10 serving