pomegranate

White balsamic, pomegranate, one that tastes like garlic in a velvet cape.

Add spiced chickpeas, peppery arugula, a drizzle of pomegranate molasses — and suddenly, you’re not eating for fuel.

For generations villagers have made a living growing pomegranates, almonds and peaches and foraging in the surrounding forests for wild fruits and spices.

Add unexpected flavors like ginger, sesame oil, yuzu or even pomegranate molasses.

You can take that idea and run with it—maybe a glaze that incorporates whole cherries, or one made from reduced pomegranate juice that finishes the ham with a jewel-like sheen.