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The first time I made this pomegranate glazed ham, it was three days before Christmas and our neighborhood had just lost power during an ice storm. My mother-in-law was en route, the kids were bouncing off the walls, and I had a half-thawed ham that needed to become dinner. In desperation I grabbed the last bottle of pomegranate molasses from my pantry, whisked it with brown sugar and mustard, and painted that ham like my life depended on it. Ninety minutes later, when the lights flickered back on, the most gorgeous burnished roast emerged—sticky, tangy, fragrant. We ate by candlelight anyway, because the glow felt more magical than any overhead bulb. That impromptu glaze has since become my signature: deep crimson, jeweled with seeds, balanced between sweet and bright. Pair it with citrus-kissed vegetables that caramelize in the same pan and you have a one-pan masterpiece worthy of Easter, Christmas, or any Sunday you want to feel like a holiday.
Why You'll Love This pomegranate glazed ham with citrus and herb roasted veggies
- One-pan elegance: Ham and veggies roast together, leaving you free to mingle instead of scrubbing pots.
- Jewel-toned glaze: Pomegranate molasses delivers a glossy ruby finish that photographs like a magazine cover.
- Make-ahead friendly: Glaze can be prepped five days early; vegetables can be chopped the night before.
- Balanced flavor: Tart pomegranate, sweet brown sugar, zesty citrus, and smoky ham create a perfect sweet-savory-tangy triangle.
- Leftover magic: Sandwich slabs into brioche with brie, fold diced bits into omelets, or stir scraps into split-pea soup.
- Impressive yet economical: A half ham feeds a crowd for less per serving than most entrées.
Ingredient Breakdown
Great ham starts at the butcher counter. Look for a bone-in half ham (shank or butt end) that’s naturally smoked rather than “water added”—the label should read no more than 8 % retained liquid. Bone-in means more flavor and the coveted marrow that seeps into the glaze. For the pomegranate component, bottled molasses is convenient, but if your market only carries juice, simply simmer 2 cups down to ½ cup in 20 minutes. Dark brown sugar adds toffee notes, while Dijon mustard provides emulsifying tang and helps the glaze cling. A whisper of cinnamon amplifies warmth without announcing itself.
The vegetable medley is intentionally winter-centric: carrots, parsnips, and fennel for sweetness; red onion petals for color; baby potatoes for creamy contrast. Orange and lemon zest perfume the oil, and a handful of fresh herbs—rosemary, thyme, sage—echo traditional holiday stuffing. Finish with raw pomegranate arils for pop and crunch; their ephemeral juice bleeds just enough to tie the plate together.
Full Ingredient List
Ham & Glaze
- 1 bone-in half ham, 7–8 lb, skin and plastic netting removed
- ½ cup pomegranate molasses
- ⅓ cup dark brown sugar, packed
- 2 Tbsp Dijon mustard
- 1 Tbsp apple-cider vinegar
- ½ tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- 1 cup pomegranate arils (from 1 large fruit)
Citrus & Herb Roasted Veggies
- 1 lb baby potatoes, halved
- 4 medium carrots, cut on bias 1-inch
- 2 parsnips, ditto
- 1 large fennel bulb, cored, cut into wedges
- 1 large red onion, root intact, petals
- 4 Tbsp extra-virgin olive oil
- Zest of 1 orange
- Zest of ½ lemon
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 fresh sage leaves
Step-by-Step Instructions
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Score & Soak
Pat ham dry. Using a sharp knife, score fat in a 1-inch crosshatch, cutting ¼ inch into fat but not into meat. This allows glaze to permeate and fat to baste. Let ham stand at room temperature 1 hour for even cooking.
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Make the Glaze
In small saucepan whisk pomegranate molasses, brown sugar, Dijon, vinegar, cinnamon, and pepper. Simmer 3 minutes until glossy and reduced to ¾ cup. Reserve ¼ cup in separate bowl for final lacquer; cool completely.
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