Maple syrup and pomegranate juice make a perfect glaze for your juicy ham. Top it with crunchy pomegranate arils for the perfect finish.
I have a confession to make. I am a food blogger and I still struggle with getting dinner on the table every night. The past 4 months my hubby has cooked more dinners than I have while I was building out the studio and new site. Can I just be the one to tell you that it’s okay? This is real life and it’s messy sometimes.
So when you have had one too many boxed macaroni and cheese nights. When you have called your spouse and asked them….for the second time that week, to please just grab another pizza…please…be kind to yourself. You aren’t a failure and you can pick up and begin again tomorrow.
And when you have recovered yourself just a hair and can get your rear end to the grocery store and pickup just a few ingredients let’s make this.
Here it is in all it’s uncomplicated glory for our tired minds. Roast the ham with maple syrup and pomegranate juice. Boil it down into a sauce. No fancy stuff here, just 20 minutes and a whisk. Break open a pomegranate and sprinkle seeds into the pan and pour that beautiful sauce all over that glorious ham.
A good ham is a must. Get a nice bone in ham and into your enameled cast iron pan it goes. I personally am OBSESSED with my 6 Quart Staub Round Cocotte AKA Dutch Oven. I’m not really sure why they call them Cocotte’s instead of Dutch Oven’s but I’m going to assume it’s because they are made in France. And it makes it sound super fancy.
In full disclosure I did get this pan for free from another gig I worked on with Staub about a year ago but this post is not sponsored by them. I just really really love this pan! If you’ve got someone you love who loves cooking or you just want to treat yourself I highly suggest you put this in your cart and make it happen. You will not regret it.
This pan was on my christmas list for 2 years before I was able to work with Staub and my hopes did not disappoint. I also have their Oval Roasting Dish and their Small Baker and we use them constantly.
I got such a huge ham this time that it actually was a bit tall in this pan for the lid to fit. I could have cut it down but I decided to just put foil on it. Just to give you an idea of size of the pan though my normal smaller hams fit in here with the lid on and a full chicken fits inside comfortably.
Sit down with your family and eat together. It might not happen every single night like we hope sometimes, but let’s enjoy every minute of it when it does.
- 1 bone-in ham (the appropriate size for your family, I got a 10lb one for 4 with leftovers)
- 1 cup pomegranate juice
- ½ cup maple syrup
- seeds from ½ a pomegranate
- Roast ham in a pan covered with foil at 350 degrees until heated to 140 degrees (refer to package for timing, usually about 15-20 min per pound).
- Once cooked pour off the juices and allow them to set briefly. Tent the ham with the foil and allow to rest.
- The fat should begin to rise to the top of the drippings. Depending on the fat level of your ham this could be minimal or quite a bit of fat. Skim off as much fat as desired. If you cook the ham the day before and let the juices rest you can skim the fat off the top when it's cold very easily.
- Add juices, pomegranate juice and maple syrup to a medium saucepan and boil on high. Boil for 20-30 minutes stirring occasionally with whisk until reduced by half and slightly thickened. It will not look like a syrup while it is boiling it thickens as it cools. Add pomegranate seeds and remove from heat.
- Carve ham and pour sauce over it. Serve immediately.