Thick, juicy ham is an Easter dinner tradition for many families throughout the United States. Did you know this custom dates back to 6th-century Germany? Hunters slaughtered hogs in the Fall and then left them to cure during the winter months. By Spring, pork was one of the only readily available meats for celebrations. Try this spicy version this Easter Sunday!
- One 7-pound, bone-in, spiral-cut smoked ham
- 1 cup chicken stock
- 20 cloves
- One 10-ounce jar jalapeño jelly (or 1 cup)
- 1 cup sweetened pomegranate juice
- 2 tbsp fresh lemon juice
- 2 tbsp Dijon mustard
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
Preheat the oven to 325°. Put ham in a large roasting pan, add the chicken stock, and stud the ham with cloves. Add the jalapeño jelly, pomegranate juice and lemon juice to a medium saucepan and bring it to a boil. Simmer over moderate heat until slightly thickened, or about 10 minutes. Whisk in the mustard, cinnamon and ginger and simmer until reduced (about 5 minutes). Drizzle half of the glaze over the ham and cover with foil. Roast the ham for 1.5 hours, basting frequently. When the thickest part of the ham is 125°, remove the foil and brush the ham with any remaining glaze. Roast for 30 minutes more to lightly caramelize the top. Pour the pan juices into a bowl and serve with the ham.
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