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Pomegranate-Jalapeño-Glazed Ham
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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 |
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.
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