Ingredients
1 (8-10 lb.) bone in ham
1 Tbsp sea salt
2 Long peppers
1 Sprig Thyme, leaves only
¼ tsp ground nutmeg
½ cup pomegranate molasses
¼ cup Buona Cucina Pomegranate Dark Balsamic Vinegar
Directions
Wash the ham in hot water, pat dry, and place it fat side up in a roasting pan so it fits snugly. Rub the salt in on all sides and let rest, uncovered, at room temperature for 1 hour.
Preheat the oven to 450 F
Using a large mortar and pestle, grind up the long peppers to a fine powder. Add the thyme leaves and nutmeg and grind together to mix. Add the molasses and balsamic. Mix well to combine and then smear evenly all over the ham.
Roast for 15 at 450 f, then turn down the heat (without opening the oven door) to 200 F and roast for 6-8 hours, depending on the size of ham.
Let rest for 10 before slicing.
If pomegranate is not your thing try Traditional, or Black Cherry.
Recipe by Emily Lycopolus