Manageability – It’s a ham.
One day, I’m going to die. I know this to be true, although I’m not exactly looking forward to it. And, although I’m not a religious person, I’m not against the idea that when I die I will get to live on and experience all the most wonderful things heaven has to offer. Free books. Couches as far as the eye can see. Cats to snuggle with. And to eat, I have only one request: Martha Stewart’s Pomegranate-Glazed Ham With Jammy Cipollinis. I’d just like it if St. Peter made it for me.
I’ve made hams before, and if you have also made hams, there are no real surprises here. Glaze, heat, glaze, heat, yada yada yada. It’s kinda hard and kinda time-consuming, but also very well worth it. This one is so freaking tasty – Martha really did her thang on this one. Personally, I loved how the tartness of the pomegranate complimented the natural sweetness of ham. Added honey and mustard (or, “honey mustard”) make the glaze just lip-smackingly good, and I don’t say that about just any glaze. The cipollini onions also are… there. And just like any ham, you’re going to have some delicious leftovers to make tiny ham sandwiches, so be sure to buy yourself some King’s Hawaiian for some afternoon or late night snacks.
To quote Senior Chang, “HHHhaaaaaaaaaaaammmmmmm guuuurrrlll!!!”
Ingredients
- 1 1/2 pounds cipollini onions, whatever those are
- 1/3 cup pomegranate molasses, such as Al Wadi
- 2 tablespoons packed light-brown sugar
- 2 tablespoons honey
- 2 tablespoons Dijon mustardÂ
- 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
Instructions
- Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Take a bath and clean yourself up. Now, prepare a different 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. I mean, technically you can refrigerate them forever, but…)
- 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. Start your mouth watering.
- 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.