Jalapeno Pomegranate Smoked Spiral Glazed Ham

Jalapeno pomegranate smoked glazed ham on a serving platter.

5 from 3 votes

Jalapeno Pomegranate Smoked Spiral Glazed Ham

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.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Dish

Cuisine: Party Food

Keyword: Smoked Spiral Glazed Ham

Servings: people

Ingredients

1 7-pound spiral cut smoked ham bone in
1 cup chicken stock
2 teaspoons whole cloves about 20-25

Jalapeno Pomegranate Glaze

1 cup pomegranate juice
¾ cup sugar
½ cup jalapeños seeded and finely diced
2 Tablespoons orange juice
2 Tablespoons dijon mustard
1 Tablespoon candied ginger
½ teaspoon ground cinnamon

Instructions

Preheat. Preheat your smoker (or oven) to 325 degrees F.
Make the glaze. 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.
Prep. 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.
Glaze and smoke. Brush the ham with half of the thickened glaze and place it on the preheated smoker. Smoke for an hour and a half, basting the ham with the cooking liquid every 15-20 minutes.
Finish cooking. 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 140 degrees F.
Enjoy. Remove the cloves before serving. Reserve the cooking liquid and serve alongside the ham for drizzling and dipping.

Notes

Grill: CampChef Smoke Pro Lux
Pellets: Pacific Pellets Gourmet Blend (oak, alder, pecan, and cherry blend)

Nutrition