Pomegranate-Jalapeno Glaze
"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."
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photo by ForeverMama
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1 1/4 cups
ingredients
- 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
directions
- 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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Reviews
-
This is a very versatile glaze that we first used as a dipping sauce to chicken than as a spread for ham sandwiches. The flavor is savory/sweet and inviting with its slight spicy in the background. Can definitely see how excellent it would be as a ham glaze. Good stuff. Thank you, duonyte, for sharing. -
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!
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
