Kurobuta Ham with Pomegranate-Orange Glaze

Directions

1. Remove the ham from the refrigerator, 30 to 45 minutes before cooking. In a large roasting pan, place the ham fat-side up. Using a sharp knife, slice into the ham scoring down ¼-inch-deep, making ½-inch-wide cuts, in a diagonal pattern to create diamonds.

2. Preheat the grill or oven to 325°F.

3. Place the roasting rack in the lower part of the oven, or directly on the grill grates and cook until the internal temperature reaches 140°F.

4. Remove the ham from the oven or grill and let rest for 30 minutes before glazing, slicing, and serving. Garnish with fried rosemary, and serve alongside oranges, fresh pomegranate arils, and with additional glaze. Enjoy!

5. For the glaze, in a saucepan over medium heat, add the pomegranate juice, orange juice, honey, bay leaf, salt, and pepper. Bring to a simmer and reduce the heat to medium-low. Cook until reduced by half, and syrupy, 20 to 25 minutes.

6. For spice lovers, with a paring knife, slice into the pepper to puncture the skin, leaving the seeds inside. Add the pepper to the glaze after the mixture has reduced for 15 minutes. Remove and discard the pepper when desired spice level is reached.

7. Remove and discard the bay leaf, and glaze the ham just before serving.