This Jalapeno Pomegranate Glazed Ham is a much needed update on the traditional holiday ham. We can’t celebrate Christmas without a spiral cut ham, and this year I was determined to mix up the same old same old brown sugar glaze and go with something a little more punchy. This ham has personality! It’s got zip. Pizazz! Exactly what I was looking for, and man, is it good looking. The deep burgundy glaze coats the outside of this ham like candy and the powerful flavors seep into each slice.
I know if you hear jalapeno, you might be nervous to make this ham for the whole family (kids included). Totally understood. I’ve got 3 kids (8, 5, and 2) and every single one of them devoured their slice of ham without a single complaint of heat or it “tasting like peppers” which is basically a miracle. The glaze is infused with delicious jalapeno flavor but none of the heat because all of the jalapeno seeds and ribs have been removed before dicing. Now, if you are feeding grown ups that like a little extra spice, leave in the jalapeno seeds. Either way, the jalapeno flavor will be perfectly balanced by the tangy/sweet pomegranate and spices. This glaze will have you licking your fingers and your plate.
This jalapeno pomegranate glazed ham was slow roasted on my CampChef pellet grill for a little extra smoky flavor (almost all store bought hams are already cured and smoked), but this recipe is adaptable to whatever indirect grill you have. Just shoot for the same temperature listed in the recipe below and follow the rest of the steps. If you don’t feel like shoveling a path through the snow to your grill in December, this recipe also works in the oven.
- 1 7 pound spiral cut smoked ham bone in
- 1 cup chicken stock
- 2 teaspoons whole cloves about 20-25
- 1/2 cup jalapenos seeded and finely diced
- 1 cup pomegranate juice
- 2 Tablespoons orange juice
- 3/4 cup white sugar
- 2 Tablespoons dijon mustard
- 1 Tablespoon candied ginger
- 1/2 teaspoon cinnamon
Preheat your indirect grill, smoker, or oven to 325 degrees F.
In a medium saucepan, combine all of the ingredients for the glaze and simmer over medium heat for 15-20 minutes, or until the mixture reduces by about half.
Place your ham cut side down in a cast iron grill pan. Pour the chicken stock into the bottom of the pan and stud the ham all over with the cloves.
Brush the ham with half of the thickened glaze and place on the grill. Roast for an hour and a half, basting the ham with the cooking liquid every 15-20 minutes.
Turn the ham onto its' side and use a fork to loosen some of the spiral slices. Drizzle the whole ham with the remaining glaze and cook for an additional 30 minutes, spooning the cooking liquid over the ham occasionally. The internal temperature of the ham should read 145 degrees F.
Remove the cloves before serving. Reserve the cooking liquid and serve alongside the ham for drizzling and dipping.