Pomegranate-Jalapeno-Glazed Ham

1. 1

   Preheat the oven to 325.

2. 2

   Place the ham in a large roasting pan and add the chicken stock.

3. 3

   Stud the ham all over with the cloves.

4. 4

   In a medium saucepan, bring the jalapeno jelly, pomegranate juice and lemon juice to a boil.

5. 5

   Simmer over moderate heat until slightly thickened, 10 minutes.

6. 6

   Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes.

7. 7

   Drizzle half of the glaze over the ham and cover with foil.

8. 8

   Roast for 1 1/2 hours, basting frequently, until a thermometer inserted in the thickest part of the ham registers 125.

9. 9

   Remove the foil and brush the ham with any remaining glaze.

10. 10

    Roast for 30 minutes longer, until the top is lightly caramelized.

11. 11

    Transfer to a platter.

12. 12

    Discard the cloves.

13. 13

    Pour the pan juices into a bowl and serve with the ham.

* Per serving · 4 servings · Values may vary.

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