- 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
- 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.
- 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.
- 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.
Rich red Rhône blend.