Make Pomegranate-Pepper Jelly Glaze: In a medium saucepan, bring the pepper jelly, pomegranate juice, honey, and lemon juice to a boil. Simmer for 10 minutes or until slightly thickened. Whisk in mustard, cinnamon and ginger. Simmer until reduced to about 1-1/4 cups, about 30 minutes.
When starting with a ham that's already cooked, you only need to reheat it to 140 degrees. If you are working with a partially cooked ham, follow the cooking directions on the package.
Servings and Ingredients
|Pomegranate-Pepper Jelly Glaze|
|1 (10.5-oz.) jar pepper jelly|
|1 c. pomegranate juice|
|¼ c. Hy-Vee honey|
|2 tbsp. Hy-Vee lemon juice|
|2 tbsp. Hy-Vee Dijon mustard|
|¼ tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee ground ginger|
|1 (8- to 10-pound) bone-in cooked ham (shank end or butt end)|
|40 whole cloves|
Things To Grab
- Medium saucepan
- Sharp chef's knife
- Roasting pan with rack
- Silicone pastry brush
- Oven-safe meat thermometer
- Aluminum foil
- Preheat oven to 325 degrees.
Using a sharp knife, score ham by making diagonal cuts in a diamond pattern, about 1/4 inch deep. Do not score the meat itself, just the fat and any skin. Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place ham on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into center of ham. The thermometer should not touch bone.
Brush ham with about one-third of the Pomegranate-Pepper Jelly Glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.
- Roast for 2 to 2-1/2 hours or until thermometer registers 140 degrees. Brush ham with remaining glaze a couple times during roasting so the top is lightly caramelized.
- Remove ham from oven and brush all over with pan juices. Cover with foil and let rest 15 minutes before serving.
To serve, transfer ham to a serving platter. Discard the cloves.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 165mg
- Sodium: 2200mg
- Total Carbohydrates: 23g
- Protein: 41g