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Pomegranate Glazed Ham

Pomegranate Glazed Ham

Lifestyle expert Chadwich Boyd is making a holiday favorite with a sweet twist.
Ingredients for Glaze (Makes about 3/4 cup for a 1 6-8 pound bone-in ham)
  • 1 cup pomegranate juice
  • 3/4 cup packed brown sugar
  • ¼ teaspoon ground cloves
  • 2 Tablespoons grainy mustard
  • 1 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"

1. 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"

1. 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

1. 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

2. 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.

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