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This cherry and pomegranate glazed ham is simple and beautiful with its cherry-red glaze made from pomegranate juice and dried tart cherries. It’s also easy and relatively hands-off!
I’m a bit of a traditionalist when it comes to holiday celebrations. My Christmas tree is always decorated with the same ornaments, although I do add a few new pretty ones from time to time.
But Thanksgiving is my most traditional celebration: There must be turkey. Dressing. Macaroni and Cheese. Green Beans. Pumpkin Pie. Sweet Potato Pie. Pecan Pie. And ham—there must be ham.
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My usual ham recipe for Orange-Bourbon Baked Ham is one that I’ve been making for years and I’m pretty sure it will always be my favorite.
However, I saw this ham in an old Fine Cooking magazine and thought it would be great to share with my readers in case some of you are not so tied to tradition as I am.
And of course, there are certainly other times throughout the year when one might serve baked ham so it’s good to have a few different recipes in the old file box.
The glaze on the ham is sweet and marries well with the saltiness of the baked ham and is excellent served with Creamy Mashed Potatoes or Parmesan Risotto, which is what I served it with.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Cherry and Pomegranate Glazed Ham
Ingredients
Ham
- 1 half ham preferably bone-in, 7 to 9 pounds
- 1 cup pomegranate juice
Glaze
- ¼ cup cherry preserves
- 2 tablespoons Dijon mustard
- ¼ cup light brown sugar packed
Pan Sauce
- ¼ cup kirschwasser or other cherry liqueur
- ¼ cup sweetened dried tart cherries
- ¼ cup pomegranate juice
- ¼ cup cherry preserves
- 1 tablespoon cornstarch mixed with 3 tablespoons water
Instructions
Bake the Ham
- Set a rack in the lower third of the oven and preheat the oven to 325 degrees F. Trim the skin and outer fat from the 1 half ham, leaving a layer of fat about 1/4 inch thick. Set the ham fat side up and cut diagonal lines 1/4 inch deep and about 2 inches apart across the fat in both directions to make a diamond pattern.
- Place the ham in a sturdy roasting pan or baking dish that holds it fairly snugly, with no more than a couple of inches of space on any side. Pour in 1 cup pomegranate juice and add enough water to reach 1/4 inch up the sides of the pan. Bake until an instant-read thermometer in the center of the ham reads 105 to 110 degrees F, 1 3/4 to 2 1/4 hours (about 15 minutes per pound). Add water as needed along the way to keep 1/4 inch of liquid in the pan.
- While the ham bakes, make the glaze. Warm 1/4 cup cherry preserves in a small saucepan over medium-low heat, then stir in 2 tablespoons Dijon mustard and 1/4 cup light brown sugar until combined.
Glaze the Ham
- Take the ham out of the oven and raise the oven temperature to 425 degrees F. Add water to the pan until the liquid is about 1/2 inch deep. Spread the glaze generously over the top of the ham with a large spoon or a pastry brush. Return the pan to the oven, even if it has not reached 425 degrees F yet, and bake 10 to 15 minutes, until the glaze bubbles and starts to darken and the center of the ham reads 120 to 125 degrees F.
- Move the ham to a carving board or large platter, tent it loosely with foil, and let it rest 20 to 30 minutes while you make the pan sauce. The internal temperature will climb to 130 to 140 degrees F as it rests.
Make the Pan Sauce
- Pour the pan juices into a gravy separator or a 4-cup glass measuring cup and let them sit 10 to 15 minutes so the fat rises to the top. Pour or spoon off the fat and discard it. Some hams give off very little fat.
- In a 2-quart saucepan, combine 1/4 cup kirschwasser, 1/4 cup sweetened dried tart cherries, and 1/4 cup pomegranate juice. Bring to a boil, cover, and simmer 5 minutes. Stir in the pan juices and 1/4 cup cherry preserves. Taste, and if you want a stronger flavor, keep boiling the sauce until it reduces to your liking.
- Whisk in about half of the cornstarch mixture and cook until the sauce thickens slightly, about 15 seconds. Add more of the cornstarch mixture if you like a thicker sauce. Keep the sauce warm until the ham is ready to carve.
- Carve the ham, arrange the slices on a platter, and serve with the sauce on the side.
Notes
- I skip the kirschwasser and use an extra 1/4 cup of pomegranate juice in the sauce instead.
- Adapted from Fine Cooking.
Recipe featured on Southern Bite’s Easter Recipe round-up here.
Hi Lucy,
I can just picture a Norman Rockwell Thanksgiving when I see this!
xo
Holly
This sounds and looks delicious, Lucy! Love your blog!