Red Pepper & Pomegranate-Glazed Ham with Brussels Sprouts
red pepper jelly
dinner ham (1-1/2 lb/750 g)
Brussels sprouts, halved (approx. 6 cups/1.5 L)
Preheat oven to 375°F (190°C). Cut pomegranate in half. Squeeze halved pomegranate over a strainer and bowl to catch juices. Squeeze out 1/3 cup (75 mL) pomegranate juice (reserve remaining pomegranate seeds for later use) and stir with red pepper jelly.
Place ham on a rack in a foil-lined roasting pan. Loosely tent ham with foil. Roast approx. 40 min., or until a meat thermometer inserted into the centre registers 160°F (71°C). Brush ham generously with pomegranate glaze in last 15 min. of roasting.
Meanwhile, heat oil in large skillet set over medium-high heat. Cook sprouts, cut-side down, 2 min. then add salt and 2 tbsp (30 mL) water. Sauté another 10 to 12 min., until golden and tender. Transfer to serving plate. Sprinkle with reserved pomegranate seeds.
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