🎄 Pomegranate & Rosemary Glazed Ham
Why You’ll Love It
This ham is festive, juicy, and slightly tangy from the pomegranate glaze. It’s a show-stopping centerpiece that looks as good as it tastes — and it’s surprisingly easy to prepare. Perfect for feeding a crowd or enjoying as leftovers in sandwiches.
Ingredients
For the Ham:
- 1 whole bone-in ham (about 8–10 lbs / 3.5–4.5 kg)
- Whole cloves (optional, for studding)
For the Glaze:
- 1 cup pomegranate juice
- ½ cup honey (or maple syrup)
- â…“ cup brown sugar, packed
- 2 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 2 tbsp fresh rosemary, finely chopped
- Zest of 1 orange
- Salt & black pepper, to taste
Instructions
- Prep the Ham:
- Preheat oven to 325°F (160°C).
- Remove ham from packaging, pat dry, and score the fat in a diamond pattern. Optionally, stud with cloves where the lines cross.
- Make the Glaze:
- In a saucepan, combine pomegranate juice, honey, brown sugar, mustard, balsamic vinegar, rosemary, and orange zest.
- Bring to a simmer and cook for 8–10 minutes until slightly thickened. Season with a pinch of salt and pepper.
- Bake the Ham:
- Place ham on a rack in a roasting pan. Cover loosely with foil.
- Roast for 1 ½ hours (about 10–12 minutes per pound / 500g).
- Glaze & Finish:
- Remove foil and brush generously with glaze.
- Return to oven uncovered for another 30–40 minutes, basting with glaze every 10 minutes, until golden and sticky.
- Internal temp should reach 140°F (60°C).
- Rest & Serve:
- Rest ham for 15 minutes before carving.
- Drizzle with extra glaze and sprinkle with fresh rosemary for presentation.
Tips & Variations
- Make-Ahead: Glaze can be made up to 3 days ahead.
- Leftovers: Use in sandwiches, omelets, or dice into holiday fried rice.
- Festive Touch: Garnish with fresh pomegranate seeds and orange slices around the platter.