Recipe courtesy of Tara Teaspoon
Garnish your holiday ham with a burst of freshness using vibrant pomegranate arils! Whether it’s Sunday dinner, Easter, Christmas, or Thanksgiving, this ham is sure to impress with a sweet pomegranate glaze.
Yield: 12 to 16 servings
Prep time: 30 minutes
Cook time: 2 hours 15 minutes
INGREDIENTS
1 (7-pound) Bone-in, spiral-cut smoked ham
½ cup low-sodium chicken broth
2 cups 100% pomegranate juice (divided)
⅔ cup light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
½ teaspoon ground ginger
1 cup pomegranate arils
Herbs for garnish (if desired)
INSTRUCTIONS
- Preheat the oven to 325°F. Place the ham in a large roasting pan and pour in the chicken broth along with ½ cup of pomegranate juice.
- In a medium saucepan, bring the remaining 1½ cups of pomegranate juice, brown sugar, and lemon juice to a boil over medium-high heat. Lower the heat and let the mixture simmer until it slightly thickens, about 10 minutes.
- Stir in the mustard and ginger, and continue simmering until the sauce reduces to about 1 cup, approximately 5 more minutes.
- Pour half of the glaze over the ham, cover it with foil, and roast for 1½ hours, basting occasionally. The internal temperature should reach 125°F in the thickest part of the ham
- Remove the foil, brush the ham with the remaining glaze, and roast uncovered for another 30 minutes until the top is lightly caramelized.
- Transfer the ham to a cutting board and carve it off the bone. Arrange the slices on a platter, garnish with fresh herbs, and sprinkle with pomegranate arils.
- If desired, pour the pan juices into a bowl to serve alongside the ham. Leftover ham can be kept in an airtight container in the refrigerator for up to one week.