- Prep Time
- 10 mins
- 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
Method
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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (85 g of glazed ham + 1 cup/250 g Brussels sprouts):
- Calories:
- 200
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 13 g
- Fibre:
- 4 g
- Sugar:
- 7 g
- Cholesterol:
- 30 mg
- Protein:
- 16 g
- Sodium:
- 690 mg
