Maple syrup and pomegranate juice make a perfect glaze for your juicy ham. Top it with crunchy pomegranate arils for the perfect finish.
This is the best maple pomegranate glazed ham for the holidays! I have a confession to make. I am a food blogger and I still struggle with getting dinner on the table every night. The past 4 months my hubby has cooked more dinners than I have while I was building out the studio and new site. Can I just be the one to tell you that it’s okay? This is real life and it’s messy sometimes.
So when you have had one too many boxed macaroni and cheese nights. When you have called your spouse and asked them….for the second time that week, to please just grab another pizza…please…be kind to yourself. You aren’t a failure and you can pick up and begin again tomorrow.
Andwhen you have recovered yourself just a hair and can get your rear end to the grocery store and pick up just a few ingredients let’s make this.
Here it is in all its uncomplicated glory for our tired minds. Roast the ham with maple syrup and pomegranate juice. Boil it down into a sauce. No fancy stuff here, just 20 minutes and a whisk. Break open a pomegranate and sprinkle seeds into the pan andpour that beautiful sauce all over that glorious ham.
A good ham is a must. Get a nice bone in ham and into your enameled cast iron pan it goes. I personally am OBSESSED with my 6 Quart Staub Round Cocotte AKA Dutch Oven. I’m not really sure why they call them Cocotte’s instead of Dutch Oven’s but I’m going to assume it’s because they are made in France. And it makes it sound super fancy.
In full disclosure, I did get this pan for free from another gig I worked on with Staub about a year ago but this post is not sponsored by them. I just really really love this pan! If you’ve got someone you love who loves cooking or you just want to treat yourself I highly suggest you put this in your cart and make it happen. You will not regret it.
This pan was on my Christmas list for 2 years before I was able to work with Staub and my hopes did not disappoint. I also have their Oval Roasting Dishand their Small Bakerand we use them constantly.
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I got such a huge ham this time that it actually was a bit tall in this pan for the lid to fit. I could have cut it down but I decided to just put foil on it. Just to give you an idea of the size of the pan though my normal smaller hams fit in here with the lid on and a full chicken fits inside comfortably.
Serve it with a salad or roasted veg (these easy honey carrots would be perfect) and some mashed potatoes or rice.
Sit down with your family and eat together. It might not happen every single night like we hope sometimes, but let’s enjoy every minute of it when itdoes.
Maple syrup and pomegranate juice make a perfect glaze for your juicy ham. Top it with crunchy pomegranate arils for the perfect finish.
Prep Time 5 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours35 minutesminutes
Servings 10servings
Print Pin Recipe
Ingredients
1bone-in ham the appropriate size for your family, I got a 10lb one for 4 people with leftovers
1cuppomegranate juice
1/2cupmaple syrup
seeds from 1/2 a pomegranate
Instructions
1. Roast ham in a pan covered with foil at 350 degrees until heated to 140 degrees (refer to package for timing, usually about 15-20 min per pound).2. Once cooked pour off the juices and allow them to set briefly. Tent the ham with the foil and allow to rest.3. The fat should begin to rise to the top of the drippings. Depending on the fat level of your ham this could be minimal or quite a bit of fat. Skim off as much fat as desired. If you cook the ham the day before and let the juices rest you can skim the fat off the top when it’s cold very easily.4. Add juices, pomegranate juice and maple syrup to a medium saucepan and boil on high. Boil for 20-30 minutes stirring occasionally with a whisk until reduced by half and slightly thickened. It will not look like syrup while it is boiling it thickens as it cools. Add pomegranate seeds and remove from heat.5. Carve ham and pour the sauce over it. Serve immediately.
The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
To Prepare Ahead: make the glaze up to 2 weeks in advance. Remove the rind from the ham and score it, return to the fridge up to 2 days ahead. On the day of, apply the glaze, bake and baste.
Because most hams come with a glaze packet that typically contains added sugars and preservatives, all you have to do is add water and let it cook until thickened (per MyRecipes). However, sometimes the easy route does not yield the most delicious results.
If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.
Most hams come with baking directions that you can follow, but most will fall within these guidelines. You're going to want the internal temperature to be 145° F for pre-cooked ham and 160° F if cooking an uncooked ham. So for a 10 lb. cooked, bone-in ham, the cook time would be 2-2 1/2 hours or until 145° F.
Cover the ham to keep it moist! I've found that just tenting the ham with foil does the job. Keep it tented until you brush on the glaze. Once glaze in on the ham, remove the foil so the glaze has a chance to get all caramelized and yummy.
Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished.
Relax and enjoy a stress-free solution to holiday entertaining, Boar's Head Maple Honey Ham comes fully-cooked and is made with 100% pure maple syrup and golden honey baked right in.
How long do your deli meats stay fresh in the refrigerator? Our products are not highly processed. In order for you to enjoy optimum flavor, we recommend that you do not purchase more product than you can consume within three days.
Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.
Several species of fungi have been considered responsible for the appearance of these black spots in meat products stored at low temperature (-1): Cladosporium cladosporoides, Cladosporium herbarum, Cladosporium oxysporum, Penicillium hirsutum and Aureobasidium pullulans.
Cook's hint: To speed things up, you can score and stud the flesh 24 hours ahead of time then cover with the removed skin. Cover with plastic wrap and refrigerate until ready to glaze and cook. Cooking: As the ham is already cooked, the purpose of glazing is to add your own flavour notes and to caramelise the fat.
For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin. Score the through the fat layer, making diamond crosshatch marks. Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees.
About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.
If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.
Bake at 325 F for 15 to 18 minutes per pound until a meat thermometer registers 140 F. Basting the ham as it heats will add to the moisture and overall flavor. Unwrap the ham, score it and apply the glaze; increase the heat to 400 F and bake for 15 to 20 minutes longer until the glaze is burnished.
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