This cherry and pomegranate glazed ham is simple and beautiful with its cherry-red glaze made from pomegranate juice and dried tart cherries. It’s also easy and relatively hands-off!
I’m a bit of a traditionalist when it comes to holiday celebrations. My Christmas tree is always decorated with the same ornaments, although I do add a few new pretty ones from time to time.
But Thanksgiving is my most traditional celebration: There must be turkey. Dressing. Macaroni and Cheese. Green Beans. Pumpkin Pie. Sweet Potato Pie. Pecan Pie. And ham—there must be ham.
My usual ham recipe for Orange-Bourbon Baked Ham is one that I’ve been making for years and I’m pretty sure it will always be my favorite.
However, I saw this ham in an old Fine Cooking magazine and thought it would be great to share with my readers in case some of you are not so tied to tradition as I am.
And of course, there are certainly other times throughout the year when one might serve baked ham so it’s good to have a few different recipes in the old file box.
I didn’t change much from the original recipe, so I’m just going to link you there rather than rewrite the whole thing. I did not use the cherry liqueur that’s called for in the sauce, instead I used an additional 1/4 cup of pomegranate juice.
The glaze on the ham is sweet and marries well with the saltiness of the baked ham and is excellent served with Creamy Mashed Potatoes or Parmesan Risotto, which is what I served it with.
Recipe for Cherry and Pomegranate Glazed Ham from Fine Cooking.
Recipe featured on Southern Bite’s Easter Recipe round-up here.
I can just picture a Norman Rockwell Thanksgiving when I see this!
This sounds and looks delicious, Lucy! Love your blog!