Recipe courtesy of Tara Teaspoon
Celebrate fresh pomegranate season with these delightful dark chocolate pomegranate clusters! Juicy pomegranate arils add a burst of fruity flavor, perfectly balanced with toasted coconut and granola for a nutty crunch.
Yield: 24 clusters
Prep time: 15 minutes
Total time: 45 minutes
INGREDIENTS
¾ cup pomegranate arils
½ cup unsweetened finely shredded coconut
½ cup granola (broken or chopped into small pieces)
4 ounces (¾ cup) dark chocolate (chopped into small pieces)
2 ounces white chocolate (melted and cooled to room temperature)
INSTRUCTIONS
- Preheat the oven to 325°F. Place the ham in a large roasting pan and pour in the chicken broth along with ½ cup of pomegranate juice.
- In a medium saucepan, bring the remaining 1½ cups of pomegranate juice, brown sugar, and lemon juice to a boil over medium-high heat. Lower the heat and let the mixture simmer until it slightly thickens, about 10 minutes.
- Stir in the mustard and ginger, and continue simmering until the sauce reduces to about 1 cup, approximately 5 more minutes.
- Pour half of the glaze over the ham, cover it with foil, and roast for 1½ hours, basting occasionally. The internal temperature should reach 125°F in the thickest part of the ham
- Remove the foil, brush the ham with the remaining glaze, and roast uncovered for another 30 minutes until the top is lightly caramelized.
- Transfer the ham to a cutting board and carve it off the bone. Arrange the slices on a platter, garnish with fresh herbs, and sprinkle with pomegranate arils.
- If desired, pour the pan juices into a bowl to serve alongside the ham. Leftover ham can be kept in an airtight container in the refrigerator for up to one week.