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Prep Time
10 mins
Total Time
1 h
Serves
4

Ingredients

1
pomegranate
1/3 cup
red pepper jelly
75 mL
1
dinner ham (1-1/2 lb/750 g)
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

Method

Step 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.
Step 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.
Step 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.
Step 4
Slice ham and serve with Brussels sprouts.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (85 g of glazed ham + 1 cup/250 g Brussels sprouts):
Calories:
200
Fat:
9 g
Saturated Fat:
1 g
Carbs:
13 g
Fibre:
4 g
Sugar:
7 g
Cholesterol:
30 mg
Protein:
16 g
Sodium:
690 mg