This is based on a recipe in Food and Wine. That recipe was adapted from a restaurant's recipe. The glaze is intended for a ham, but I think it would work with pork roast and chicken, as well. I'm posting just the glaze portion of the recipe, you would use it as any other glaze on your ham.
- Ready In:
- 1 (10 ounce) jar jalapeno jelly (1 cup)
- 1 cup sweetened pomegranate juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- In a medium saucepan, bring the jelly and juices to a boil. Simmer over moderate heat until slightly thickened, about 10 minutes.
- Whisk in the remaining ingredients and simmer until reduced to about 1 1/4 cup, about 5 minutes.
- If using with ham, drizzle about half over the ham, cover and roast until about 30 minutes from finishing. Drizzle with remaining glaze and finish roasting.
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Just excellent! So easy to make, but I did let it reduce a little too much and it got too thick. Added a small knob of butter and everything came out ok. The glaze has a little bit of a kick from the jalapeno jelly, but with the addition of the pom juice, it is quite mild. Once on the shrimp, it hardly had any spiciness to it - it was just terrific! I sauteed some red pepper in butter, then added shrimp till cooked, then some of the glaze to coat. SO GOOD!!! Can't wait to try the rest on my Easter ham! Thanks for sharing - ten stars if possible! Oh - should mention that I used the green jalapeno jelly, not the red. But I think it would be great with either one!1Reply