Mad Butcher's Butcher Est. 1971

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Cranberry And Pomegranate Glazed Ham


- 1 whole NZ ham on the bone
- 1 cup pomegranate juice
- 4 tbsp cranberry jelly
- 1 star anise
- 1 cinnamon stick
- 2 tbsp brown sugar
- Peel and juice of 1 orange
- 2 cloves
Serves : 4-6
Cooking time: 1hr 20mins


Preheat the oven to 180°C.

Carefully remove the skin from the ham, ensuring to leave all of the fat behind to maximise flavour. Using a sharp knife, score the fat in a criss-cross pattern.

To make the sauce, place the remaining ingredients in a pot and bring to a simmer. Cook for further 10 minutes on low, stirring occasionally so it doesn’t burn. Using a pastry brush, paint a third of the sauce over the ham.

Place the ham in a deep baking tray and cook in the oven for 1 hour.

While the ham is cooking, return the rest of the sauce to a simmer and cook for a further 10 minutes. Remove from the heat and using a fork, take out the star anise, cloves, orange peel and cinnamon stick. Allow the sauce to cool and thicken to a jam-like consistency.

Once the ham is cooked, rest covered with foil for 10 minutes. To serve, slice thick pieces and drizzle over the cranberry sauce.

Recipe from


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