This pomegranate maple glazed ham has a glaze with no refined sugars and a balance of sweet, salty, and a little tang! Perfect for your holiday centerpiece!
free from: gluten, dairy, soy, egg, fish, shellfish, tree nuts, peanuts
Let ham sit out until it comes to room temperature (about one hour). Preheat oven to 325.
Place ham fatty side up in a roasting pan or large baking dish. Add about 1/2-3/4 cup water to the bottom of the pan so it comes up about 1/4-inch up the pan. Cut diagonal slices into the surface of the ham (opposite the direction of the spiral cuts). Cover ham with foil. If you're using a thermometer probe that can be left in the oven, you can poke it through the foil now. Bake until ham reaches an internal temperature of 120 degrees (about 2-2.5 hours, depending on the size of the ham).
Combine all the glaze ingredients (pomegranate juice, maple syrup, dijon mustard, and allspice) in a small saucepan and whisk together. Allow mixture to simmer over medium heat until mixture has reduced to about a half a cup and is thicker and more syrupy (about 15 minutes). Whisk occasionally and be careful at the end - you don't want the glaze to scorch on the bottom of the pan by walking away and forgetting about it!
When ham reaches 120 degrees, remove ham from oven and remove foil. Generously brush with about 3/4 of the glaze. Return to oven (uncovered) and cook until ham reaches 140 degrees, about another half hour.
When ham is at temperature, pull from oven. Brush with remaining glaze and allow ham to sit for another 20-30 minutes to allow ham to cool slightly to eat and the glaze/ juices to thicken as it cools slightly.
Slice, serve, and enjoy!
Cook times will vary based on size of ham - it's best to cook to temperatures specified!
Nutrition information may vary. Estimated based on a 3 oz serving.