Easy entertaining: herb-crusted ham with pomegranate

Nobody wants to be stuck in the kitchen all day instead of at the party. These recipes are designed to pre-make, then share — buffet style.

Herb-Crusted Ham with Pomegranate

One Pot Favourites by Pete Evans is published by Plum, RRP $39.99.

Serves 15-20

  • 5kg leg of ham
  • Seeds of 1 pomegranate, to serve


  • 3 tbsp pomegranate molasses
  • 3 tbsp honey
  • Tahini dressing
  • 350g unhulled tahini
  • 100ml lemon juice
  • 1 tsp ground cumin
  • 2 garlic cloves, finely chopped

Herb crust

  • 1 red onion, finely chopped
  • 2 very large handfuls of coriander leaves, finely chopped
  • 2 large handfuls of flat-leaf parsley leaves, finely chopped
  • 2 long red chillies, finely chopped (optional)
  • 200g walnuts (activated if possible),
    toasted and finely chopped
  • 2 tbsp sumac


Preheat the oven to 160°C. To prepare the ham, lift off and discard the skin. Score a diamond pattern into the fat (this allows the flavours of the glaze to penetrate the meat).

To make the glaze, combine the pomegranate molasses and honey with 3 tbsp of water and mix well. Using a pastry brush, spread just enough glaze over the ham to cover. Reserve the remaining glaze for basting.

Place the ham in a roasting tin and pour in water to a depth of 2cm. Bake for 1–1½ hours, basting with the reserved glaze from time to time (loosely cover with foil if it begins to burn). Remove from the oven, cover with foil and set aside in a warm place to rest for 15 minutes.

To make the tahini dressing, place all the ingredients in a food processor, add 240ml of water and process to form a thick sauce. To make the herb crust, combine all the ingredients in a bowl.

Transfer the ham to a large serving platter. Spread the tahini dressing on top, cover with the herb crust and sprinkle on the pomegranate seeds. Slice the ham and serve with a salad.

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