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Maple Pomegranate Glazed Ham

Maple syrup and pomegranate juice make a perfect glaze for your juicy holiday ham. Top it with crunchy pomegranate arils for the perfect finish.
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 10 servings
Author Dani Meyer


  • 1 bone-in ham the appropriate size for your family, I got a 10lb one for 4 with leftovers
  • 1 cup pomegranate juice
  • 1/2 cup maple syrup
  • seeds from 1/2 a pomegranate


  1. 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).
  2. Once cooked pour off the juices and allow them to set briefly. Tent the ham with the foil and allow to rest.
  3. 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.
  4. 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.
  5. Carve ham and pour sauce over it. Serve immediately.