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 a whisk until reduced by half and slightly thickened. It will not look like syrup while it is boiling it thickens as it cools. Add pomegranate seeds and remove from heat.5. Carve ham and pour the sauce over it. Serve immediately.