Manageability – It’s fine.
A lot of people think pigs are gross. There’s a stereotype that they’re disgusting ugly monsters who live in filth and slop, and represent altogether nastiness. But you know what? I disagree. Pigs aren’t gross, they’re just… misunderstood. They’re sweet and they mean well. I’ll give you a great example: an Easter ham. And if you’re gunna do it you should do it right – Martha Stewart’s Pomegranate-Glazed Ham with Jammy Cipollinis.
As far as holiday proteins go, this is pretty easy and really tasty. You just prep the glaze, adjust the heat, and slice her up. Oh, and you gotta glaze. You got to. Also, where can you find pomegranate molasses? Trick question – you can’t. A little tip might be to start with your local Mediterranean or specialty spice market, that’s where I lucked out. Martha must have a Middle-Eastern deli in her basement, that rich jerk. And finally, I don’t know much family you have, but you are bound to have leftovers. Personally, I ended up plenty (because half of my guests didn’t show up). Lucky for you, this ham is so tasty you’ll have sandwiches for a week. Buy yourself some King’s Hawaiian. Yummmmmy.
But I digress. Pigs are under-represented, hard working, and kinda adorable. And people should be nicer to them. That’s the thesis of this recipe.
Ingredients
Ingredient Checklist
- 1 1/2 pounds cipollini onions (Put two fingers forward and say “ci-po-LEE-NEE!!”)
- 1/3 cup pomegranate molasses, such as Al Wadi or Flamboush.
- I made up “Flamboush”. That’s not real.
- 2 tablespoons packed light-brown sugar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/8 teaspoon ground allspice
- Kosher salt and freshly ground pepper
- 1 spiral-cut ham (6 to 8 pounds)
- Mini Pickle Biscuits
- Grainy or Dijon mustard, lady apples, and parsley sprigs, for serving
Directions
- Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
- Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
- Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil. Get ready to have fun eating ham!
- Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.
- Take a much deserved break.