Glazed ham with gorgeous flavour and colour, plus a zesty and refreshing salad
Serves 6
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Looking for alternative ways to incorporate glazed ham into your festive meals? Here’s one that includes a pomegranate and fennel salad for a fresh and fruity side, a great companion to balance out the sweetness of the glaze on thick cuts of juicy ham.


  • 1 cup (250 ml) unsweetened pineapple juice
  • 1 cup (220 g) firmly packed light brown sugar
  • 1 tsp ground allspice
  • 750 g piece boneless ham
  • 2 tbsps lemon juice
  • 2 tbsps lemon-infused olive oil
  • 3 baby fennel bulbs (390 g), sliced finely
  • 100 g baby rocket (arugula) leaves
  • 1 pomegranate
  • 100 g feta cheese

Bring juice, sugar and spice to the boil in small saucepan. Reduce heat; simmer, uncovered, about 4 mins or until glaze is reduced by half.


Cut ham into 1 cm thick slices. Combine ham and glaze in large shallow dish. Cover; refrigerate 3 hrs or overnight.


Remove ham from glaze, transfer glaze to small saucepan; bring to the boil. Reduce heat; simmer, uncovered, until thick and syrupy.


Cook ham on heated oiled barbecue (or grill or grill pan) until browned both sides.


To make salad, combine juice and oil in large bowl; add fennel and rocket, toss gently, season to taste. Remove seeds from pomegranate; top salad with seeds and crumbled cheese.


Serve salad with ham; drizzle with glaze.

TIP To remove the seeds from a pomegranate, cut it in half crossways and hold cut-side down over a bowl. Hit the outside skin of the fruit sharply with a wooden spoon­ as hard as you can ­and the seeds should fall out. If they don’t, dig them out with a teaspoon.


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