(NewsUSA) - Hosting a dinner party soon? If you're like most, the thought of preparing a delicious and memorable meal for your special guests can be daunting to say the least. Let the experts at Cook's Ham help by providing an array of mouth-watering entrée ideas that are sure to please everyone in the house. Spend less time in the kitchen and more time sharing memories with family and friends.
At MyCooksHam.com, you will find a wide variety of resources to assist you in pulling off the perfect ham:
* Recipes, heating times
* Instructional videos about carving and serving ham
* Lots of other helpful information
When you're ready for a tasty, festive crowd pleaser (which doubles as a gorgeously delicious centerpiece), Cook's Ham recipe for Pomegranate Ginger-Glazed Ham is sure to make everyone smile, mouths watering! Recipe below. If you're lucky enough to have leftovers, explore fun and flavorful recipes, available at MyCooksHam.com.
Cook's Pomegranate Ginger-Glazed Ham
Ingredients:
1 Cook's Bone-in Spiral Sliced Half Ham
1 cup red currant jelly
1/2 cup pomegranate juice
2 tablespoons cornstarch
1 teaspoon finely chopped fresh ginger
Preparation:
Remove and discard glaze packet from ham or reserve for another use. Prepare ham according to package directions, uncovering and brushing occasionally with 1/4 cup of the Pomegranate-Ginger Glaze for the last 30 minutes of the heating time.
Pomegranate Ginger-Glaze: Cook jelly in medium saucepan over low heat for 2 minutes, or until completely melted, stirring frequently. Set aside. Mix pomegranate juice, cornstarch and ginger in small bowl until well blended. Add to jelly; mix well. Increase heat to medium; cook for 2 minutes or until thickened, stir constantly.
Carve ham. Serve with the remaining glaze.
When a large ham is too much, consider Cook's Everyday Cuts, a new line of fully cooked, ready-to-eat meal options for your any-day-of-the-week, easy, flavorful dinner. Be sure to like Cook's Ham on Facebook and find us on Pinterest for easy sources for all your ham recipes.
