Ingredients Pork Ham Pomegranate-Jalapeño-Glazed Ham 5.0 (2,270) Add your rating & review At Akasha in L.A., chef Akasha Richmond prepares a sweet-and-spicy glaze for ham using housemade pomegranate-jalapeño jelly. An easier alternative: doctoring store-bought jalapeño jelly with pomegranate juice. By Akasha Richmond Akasha Richmond Instagram Website Akasha Richmond is one of Los Angeles' most respected women chefs and is highly skilled in several international cuisines, including Indian, Italian, Moroccan, traditional Jewish cooking and more. Her passion for organic, sustainability produced, and authentic ingredients takes her around the world to source and incorporate these ingredients into the menus at her restaurant, AKASHA.Expertise: Chef, Author, Recipe Development, Farmers' Market AdvocateExperience: A self-taught chef, Akasha Richmond has always been inspired by the cuisines encountered on the road, connecting these flavors with influences acquired during her many international culinary explorations — India, Southeast Asia, Italy, Bali, Australia, Eastern and Western Europe, and Mexico. These inspirations helped her create AKASHA, her first restaurant, which she opened with husband Alan Schulman in 2008.Akasha is the author of two cookbooks: Hollywood Dish, a book filled with experiences and recipes from her time as a personal chef to the stars, was published in 2006. Her second book, The Art of Tofu, a collection of vegetarian dishes, was published in 2012. Food & Wine's Editorial Guidelines Updated on December 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 12 Ingredients 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 Directions 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. Suggested Pairing Rich red Rhône blend. Rate it Print