Pomegranate Jalapeno Glazed Ham

by Monica Bennion on March 22, 2012

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

{ 2 comments… read them below or add one }

LARRY BRYSON December 13, 2016 at 9:28 am

What side dish would be great with this


Monica Bennion December 13, 2016 at 8:01 pm

Hi Larry,

In keeping with a traditional ham dinner, we think some pan fried or roasted Brussels sprouts (with garlic and olive oil…and bacon) along with garlic mashed potatoes (skins on) would go great with this glazed ham.


Leave a Comment

Previous post:

Next post: