Fruity and spicy, this unique recipe pairs nicely with our rich and full-flavored Reserve Syrah.
7lb. bone-in, spiral-cut smoked ham
1 cup chicken stock, or low-sodium broth
20 whole cloves
10 oz. jar jalapeño jelly (1 cup)
1 cup sweetened pomegranate juice
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1) Preheat oven to 325°. Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves.
2) in a medium saucepan, bring the jalapeño jelly, pomegranate juice and lemon juice to a boil. Simmer over moderate heat until slightly thickened, about 10 minutes. Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes.
3) 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.
4) Discard the cloves and pour the pan juices into a bowl and serve with the ham.
Recipe from Food & Wine, contributed by Akasha Richmond