CLOVE HAM GLAZE RECIPES

Steps:

• 1.

  Make Pomegranate-Pepper Jelly Glaze: In a medium saucepan, bring the pepper jelly, pomegranate juice, honey, and lemon juice to a boil. Simmer for 10 minutes or until slightly thickened. Whisk in mustard, cinnamon and ginger. Simmer until reduced to about 1-1/4 cups, about 30 minutes.

• 2. Preheat oven to 325 degrees.
• 3.

  Using a sharp knife, score ham by making diagonal cuts in a diamond pattern, about 1/4 inch deep. Do not score the meat itself, just the fat and any skin. Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place ham on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into center of ham. The thermometer should not touch bone.

• 4.

  Brush ham with about one-third of the Pomegranate-Pepper Jelly Glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.

• 5. Roast for 2 to 2-1/2 hours or until thermometer registers 140 degrees. Brush ham with remaining glaze a couple times during roasting so the top is lightly caramelized.
• 6. Remove ham from oven and brush all over with pan juices. Cover with foil and let rest 15 minutes before serving.
• 7.

  To serve, transfer ham to a serving platter. Discard the cloves.

Steps:

• Preheat the oven to 375°. Place the ham in a 9-by-13-inch baking dish.
• In a small saucepan, combine all of the remaining ingredients and bring to a simmer, whisking occasionally. Cook over moderately low heat until reduced to 3/4 cup, about 25 minutes. Pour the glaze over the ham, leaving the spices on the meat. Cover tightly with foil. Bake for about 1 hour and 15 minutes, basting every 15 minutes, until heated through. Transfer to a platter.
• Strain the pan juices into a small saucepan. Bring to a boil and cook until reduced to a glaze, 8 to 10 minutes. Spoon the glaze over the ham; serve.