Overnight Pomegranate-Glazed Ham

You’ll want to make this delicious holiday ham recipe the day/evening before you plan to serve it, as it requires 6 – 8 hours of slow cooking.

1 Bone-in Ham (8-10lb)
1 Tbsp Sea Salt, Coarse
1 tsp freshly ground Whole Tellicherry Peppercorns
1 tsp Thyme Leaf
1/4 tsp Ground Nutmeg
1/2 Cup Pomegranate Molasses (See Note)
1/4 Cup Pomegranate Balsamic Vinegar

Thoroughly scrub ham and place in roasting pan fat side up. Rub the salt on every surface of the ham, and allow to rest for 1 hour. Preheat oven to 450°F.

Make a glaze of the ground Tellicherry Peppercorns, Nutmeg, Pomegranate Molasses, and Pomegranate Balsamic Vinegar in a bowl. Mix together thoroughly, and then brush the mixture over the ham, evenly and thickly, covering it completely.

Roast ham in the oven for 15 minutes. Without opening the oven door (fight the urge now that we’ve put the idea into your mind), turn oven down to 200°, and bake on low for 6 to 8 hours, or until the ham registers an internal temperature of 140° on a meat thermometer, inserted into the thickest part of the ham. Once that internal temp is achieved, remove roasting pan from oven and allow the ham to rest for at least 10 minutes before slicing.

Pomegranate Molasses is a staple of Levantine (Syrian, Jordanian, Middle-eastern) and Indian cuisines and is available in stores catering to those communities and online. They have it at the C Fresh Market at 6th and University, just north of Downtown Des Moines.

It is also fairly simple to make your own if you have the time:

Pomegranate Molasses
4 Cups 100% Pomegranate Juice
1/2 Cup Sugar
1 Tbsp Lemon Juice

Combine all ingredients in a 4 quart saucepan, and warm over medium heat, stirring occasionally. Once the sugar has completely dissolved, reduce heat to medium-low and continue to occasionally stir the mixture, until it has reduced to about 1 cup. This will take between 60 and 75 min. Remove saucepan from burner, allowing pomegranate mixture to cool completely before using. Cooled pomegranate molasses can be transferred to a jar with a tight-fitting lid and refrigerated, almost indefinitely, waiting to add a rich, tangy punch to many vegetable and meat dishes.