Pomegranate Molasses Glazed Ham
Pomegranate Molasses Glazed Ham
By Chadwick Boyd
Photo By Laura Fuchs
I love POM juice. It’s got that sweet-tart taste that is great with so many foods, especially salty ones like ham. For special occasions, I like to bake a large, bone-in ham and glaze it with this pomegranate glaze enhanced with fresh ginger, grainy mustard and a couple other spices.
For a step-by-step, you can watch me make the glaze and ham here on my YouTube Channel. Be sure to like and comment, please. I made this recipe with my dear friend, Debbie Matenopoulos, on the Hallmark Home & Family Show. The whole cast and crew loved it.
I like to garnish the ham with fresh pomegranate seeds and fragrant fresh bay leaves, which can most often be found in the herb section of the produce department at the grocery store.
Chadwick’s Checklist
What you need to know before you cook
- Glaze the ham right away or keep the glaze on low so the glaze doesn't thicken too much
- Insert a wire rack into a standard size sheet pan to roast the ham on
- Read the cooking instructions on your ham; cooking time will vary depending on what type it is. I give cooking instructions for all varieties below.
Prep Time: 5-8 mins Cooking Time: Depends on type and size of ham (see below)
Makes about ¾ cup for a 6-8 pound bone-in ham
Ingredients
1 cup pomegranate juice
⅓ cup packed brown sugar
½ teaspoon ground cloves
2 tablespoons grainy mustard
¾ teaspoon grated fresh ginger
¼ teaspoon freshly cracked black pepper
Pinch or two of kosher salt
Directions
In a small pot, add pomegranate juice, brown sugar, cloves, mustard and ginger. Whisk together. Bring to a low boil on medium heat.
Once the liquid begins to bubble, add the salt and pepper and turn the heat down to low.
Simmer for 20 minutes until the glaze thickens and gently sticks to the back of a spoon.
Ham labeled "Cook Before Eating"
Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half - 5 to 7 pounds - about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below
Ham labeled "Fully Cooked" or "Ready to Eat"
Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F.
To glaze the ham
Remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with pomegranate glaze
Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: fresh bay leaves and pomegranate seeds.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Stud the ham with candied ginger instead of whole cloves
- Double the recipe and serve with biscuits
- Add chopped fresh thyme or rosemary juice to the glaze just before putting on ham
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