Ingredients:

  • 1 (9 lb) bone-in half ham, fully cooked and smoked
  • 25 whole cloves
  • 1 cup water
  • 1.5 cups pure pomegranate juice, no sugar added
  • 0.5 cup Grade A maple syrup
  • 2 tbsp Dijon mustard
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp black pepper

Instructions:

  1. Remove the ham from the refrigerator 1 hour before cooking. Use a paring knife to score the fat in a 1 cm diamond pattern, without cutting into the meat. Stud the intersections with whole cloves.
  2. Place the ham on a rack in a roasting pan. Pour 1 cup of water into the bottom of the pan and cover the entire pan tightly with aluminum foil.
  3. Roast at 325°F (160°C) for 1 hour 15 minutes.
  4. While the ham roasts, combine pomegranate juice, maple syrup, Dijon mustard, cinnamon, ginger, and pepper in a small saucepan. Bring to a boil, then simmer for 15-20 minutes until reduced to a thick glaze.
  5. Remove foil from the ham and increase oven temperature to 400°F (200°C). Generously brush the pomegranate glaze over the ham and continue roasting, basting every 10 minutes, until the internal temperature reaches 140°F and the glaze is caramelized.