Red Pepper & Pomegranate-Glazed Ham with Brussels Sprouts

  • Prep Time 10 min
  • Total Time 1 h
  • Serves: 4

Ingredients

  • 1 pomegranate
  • 1/3 cup red pepper jelly 75 mL
  • 1 dinner ham (1-1/2 lb/750 g)
  • 3 tbsp olive oil 45 mL
  • 1 lb Brussels sprouts, halved (approx. 6 cups/1.5 L) 500 g
  • 1/2 tsp salt 2 mL

Directions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Slice ham and serve with Brussels sprouts.

Nutrition Facts

  • Nutrition Description Per serving (85 g of glazed ham + 1 cup/250 g Brussels sprouts):
  • Calories 200
  • Fat 9 g
  • Saturated Fat 1.5 g
  • Carbs 13 g
  • Sugar 7 g
  • Protein 16 g
  • Cholesterol 30 mg
  • Fibre 4 g
  • Sodium 690 mg