Kurobuta Ham with Pomegranate-Orange Glaze

BY: Mandy Tanner

  • cooking-duration 2.5 hours
  • servings 6 - 8 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Serve a ham that is out of the ordinary. Team SRF member Mandy Tanner has created an elegant recipe to transform our already spectacular Kurobuta ham into a centerpiece for your next feast.

This simple recipe utilizes fresh ingredients to elevate our Kurobuta ham to delicious heights. 


SRF Holiday Ham

  • 1 SRF Bone-In Whole Ham Buy Now

  • Rosemary, fried, for garnish

  • 1 orange, sliced, for garnish

  • ½ cup fresh pomegranate arils (seeds), for garnish

Pomegranate-Orange Glaze

  • 2 cups pomegranate juice

  • 1 cup fresh squeezed orange juice

  • ½ cup honey

  • 1 fresh bay leaf

  • 1 pinch of salt

  • 1 pinch of freshly ground pepper

  • 1 fresh hot chile pepper, such as Serrano or Thai, optional

  • 1 sprig fresh rosemary, optional


Remove the ham from the refrigerator, 30-45 minutes before cooking. In a large roasting pan, place the ham fat-side up. Using a sharp knife, slice into the ham scoring down ¼-inch-deep, making ½-inch-wide cuts, in a diagonal pattern to create diamonds.
45 minutes
Preheat the grill or oven to 325°F.
10 minutes
Place the roasting rack in the lower part of the oven, or directly on the grill grates and cook until the internal temperature reaches 140°F.
1.5 hours
Remove the ham from the oven or grill and let rest for 30 minutes before glazing, slicing, and serving. Garnish with fried rosemary, and serve alongside oranges, fresh pomegranate arils, and with additional glaze. Enjoy!
30 minutes
In a saucepan over medium heat, add the pomegranate juice, orange juice, honey, bay leaf, salt, and pepper. Bring to a simmer and reduce the heat to medium-low. Cook until reduced by half, and syrupy, 20-25 minutes.
25 minutes
For spice lovers, with a paring knife, slice into the pepper to puncture the skin, leaving the seeds inside. Add the pepper to the glaze after the mixture has reduced for 15 minutes. Remove and discard the pepper when desired spice level is reached.
15 minutes
Remove and discard the bay leaf, and glaze the ham just before serving.
1 minute