Red Pepper & Pomegranate-Glazed Ham with Brussels Sprouts

Prep time: 10min

Total time: 60min

Serves: 4

pomegranate

1/3 cup

red pepper jelly

75 mL

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

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.
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.
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.
Slice ham and serve with Brussels sprouts.

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