Serving Size:Serves 12
one 7 pound bone-in, spiral-cut smoked ham
1 cup chicken stock or low sodium broth
20 whole cloves
1/2 jar (1 cup) Brennan’s Jalapeño Jelly
1 cup Pomesmart Pomegranate Juice
1 Tablespoon Brown Sugar
2 Tablespoons fresh lemon juice
2 Tablespoons Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
A tasty sweet and spicy ham!
Preheat the oven to 325°.
Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves. In a medium saucepan, bring the jalapeno jelly, pomegranate juice, sugar and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes.
Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes. 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°F.
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. Discard the cloves. Pour the pan juices into a bowl and serve with the ham.