![Pomegranate-Jalapeño-Glazed Ham. Photo © Con Poulos](https://cdn.statically.io/img/www.foodandwine.com/thmb/bguRiKbKY43xJZvWDu0CT4AqWXk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201011-xl-pomegranate-jalapeno-glazed-ham-2000-55be26c9b9834248993365092cce7a5b.jpg)
Ingredients
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One 7-pound, bone-in, spiral-cut smoked ham
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1 cup chicken stock or low-sodium broth
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20 whole cloves
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One 10-ounce jar jalapeño jelly (1 cup)
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1 cup sweetened pomegranate juice
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2 tablespoons fresh lemon juice
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2 tablespoons Dijon mustard
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
Directions
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Preheat the oven to 325°. Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves.
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In a medium saucepan, bring the jalapeño jelly, pomegranate juice and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes. Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes.
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Drizzle half of the glaze over the ham and cover with foil. Roast for 1 1/2 hours, basting frequently, until a thermometer inserted in the thickest part of the ham registers 125°. Remove the foil and brush the ham with any remaining glaze. Roast for 30 minutes longer, until the top is lightly caramelized. Transfer to a platter. Discard the cloves. Pour the pan juices into a bowl and serve with the ham.
Suggested Pairing
Rich red Rhône blend.