Pineapple glazed ham with pomegranate & fennel salad

Pomegranate and fennel salad makes a fresh, fruity side for this tender pineapple-glazed ham. This simple meal makes a great alternative Christmas lunch or festive meal.

  • 40 mins cooking
  • Serves 6
  • Print


Pineapple glazed ham with pomegranate & fennel salad
  • 1 cup (250ml) unsweetened pineapple juice
  • 1 cup (220g) firmly packed light brown sugar
  • 1 teaspoon ground allspice
  • 750 gram piece boneless ham
  • 2 tablespoon lemon juice
  • 2 tablespoon lemon-infused olive oil
  • 3 baby fennel bulbs (390g), sliced finely
  • 100 gram (3 ounces) baby rocket (arugula) leaves
  • 1 pomegranate
  • 100 gram feta cheese


Pineapple glazed ham with pomegranate & fennel salad
  • 1
    Bring juice, sugar and spice to the boil in small saucepan. Reduce heat; simmer, uncovered, about 4 minutes or until glaze is reduced by half.
  • 2
    Cut ham into 1cm (½-inch) thick slices. Combine ham and glaze in large shallow dish. Cover; refrigerate 3 hours or overnight.
  • 3
    Remove ham from glaze, transfer glaze to small saucepan; bring to the boil. Reduce heat; simmer, uncovered, until thick and syrupy.
  • 4
    Cook ham on heated oiled barbecue (or grill or grill pan) until browned both sides.
  • 5
    To make salad, combine juice and oil in large bowl; add fennel and rocket, toss gently, season to taste. Remove seeds from pomegranate; top salad with seeds and crumbled cheese.
  • 6
    Serve salad with ham; drizzle with glaze.


To remove the seeds from a pomegranate, cut it in half crossways and hold cut-side down over a bowl. Hit the outside skin of the fruit sharply with a wooden spoon­ as hard as you can ­and the seeds should fall out. If they don't, dig them out with a teaspoon.

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