Product Recall:Various Brands of Vegetable Products

Red Pepper & Pomegranate-Glazed Ham with Brussels Sprouts

Prep time: 10min
Total time: 60min
Serves: 4
1
pomegranate
1/3 cup
red pepper jelly
75 mL
1
dinner ham
1 1/2 lb
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
Per serving (85 g of glazed ham + 1 cup/250 g Brussels sprouts):
calories
200
fat
9 g
saturated fat
1.5 g
carbs
13 g
sugar
7 g
protein
16 g
cholestrol
30 mg
fibre
4 g
sodium
690 mg

Directions

  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.

  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.

  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.

  4. Slice ham and serve with Brussels sprouts.