Easter is quickly approaching and I’m getting nervous about making the main dish – the HAM – for the boyfriend and his family, especially after he just told me that his mother has gone to culinary school….pressure! I have decided to make a red currant/pomegranate glazed ham in the crock pot because hopefully it should be easier than roasting it in the oven, and it sounds so yummy and flavorful.
Here is the recipe:
1 sm. bone in half ham ( about 6 lbs. )
1 cpomegranate juice
1/2 cred current jelly
2 Tbsp dijon mustard
1/4 cdark brown sugar ( packed )
Place Ham in Crock Pot, Pour Pomegranate juice in, Put on Cover and Set to Cook on Low for 4 to 6 Hour, Basting once or Twice with juice in Crock Pot
In A Small pan- Over Medium Low Heat , Put Jelly in Pan and Cook , Stirring untill the Jelly Has Softened, – Then pour through a fine mesh Sieve, Into a Bowl , Discard All Solids – and Cover Bowl, Set in the Frig. Till ready to use.
About 45 minutes before Ham is Done, Take Jelly out of Frig. and put into a Sauce Pan – Take 3 TBSP. of the Liquid from the Crock Pot and mix in with the Jelly in the Pan, – Add in the Mustard and Brown Sugar, stir to combine and Place Pan Over High Heat , Bring to a boil and Stir untill the Sugar Is Dissolved, Then Take Off Heat and set Aside.
What are you making for Easter?