Pomegranate-Jalapeño-Glazed Ham

At Akasha in L.A., chef Akasha Richmond prepares a sweet-and-spicy glaze for ham using house-made pomegranate-jalapeño jelly. An easier alternative: doctoring store-bought jalapeño jelly with pomegranate juice.


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  • Servings: 12

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  • One 7-pound, bone-in, spiral-cut smoked ham
  • 1 cup chicken stock or low-sodium broth
  • 20 whole cloves
  • One 10-ounce jar jalapeño jelly (1 cup)
  • 1 cup sweetened pomegranate juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

How to make this recipe

  1. 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.

  2. In a medium saucepan, bring the jalapeño jelly, pomegranate juice 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.

  3. 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°. 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.

Suggested Pairing

Rich red Rhône blend.

Contributed By Photo © Con Poulos Published November 2010

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