Sweet and Spicy Jalapeño Glazed Baked Ham
Sweet and Spicy Jalapeño Glazed Baked Ham is a fun and creative take on a classic Easter dish that is perfect paired with my poblano potato gratin.
Servings: 12
Ingredients
- 7- pound bone-in, spiral ham (or bigger- I’ve got some great leftover ideas for you)
- 1 cup chicken stock or low-sodium broth
- 1 cup strawberry or any red fruit jam- just think about if you want seeds or not
- ½ cup pomegranate molasses or reduce 2 cups pomegranate juice down to ½ cup
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 2- inch piece ginger; peeled
- 3 whole jalapeños
Instructions
- Preheat the oven to 325° F.
- Place the ham in a large roasting pan and add the chicken stock.
- In a food processor, add jalapeños, jam, pomegranate molasses, cinnamon, ginger and lemon juice.
- Process until it’s smooth.
- Drizzle half of the glaze over the ham.
- Cover with foil. Roast for 1 ½ hours, basting frequently, until a thermometer inserted in the thickest part of the ham registers 125° F.
- Remove the foil and brush the ham with remaining glaze.
- Roast for 30 minutes longer, until the top is lightly caramelized.
- Serve the pan juices with the ham (reduce in a pot on the stove if it’s too thin).
