Picture this: It’s Christmas morning, the house smells like cinnamon and pine, and the first person awake (usually my 8-year-old) has just burst into the kitchen asking, “When can we eat the ham?” I’ve been making this pomegranate-and-orange glazed beauty for twelve years running, and every single cousin, aunt, and neighbor who walks through the door says the same thing: “It’s not the holidays until I smell your ham.” The glossy ruby lacquer, the sweet-tart burst of pomegranate molasses playing off bright orange zest, and those tiny aromatic cloves studded like stars across the diamond-scored surface—it’s edible nostalgia on a platter. If you’ve ever felt intimidated by cooking a centerpiece ham, let me walk you beside you step-by-step. By the time you pull this stunner from the oven, baste it one final time, and watch the caramelized edges sizzle, you’ll understand why we willingly surrender the coveted center of the holiday table to this show-stopping pork showpiece year after year.

Why This Recipe Works

Two-Tier Glaze: A quick early coat sinks salty-sweet flavor deep into the meat, while a second high-heat brushing delivers candy-like lacquer.
Pomegranate Molasses Power: Concentrated fruit sugars caramelize faster than plain juice, giving you that jaw-dropping shine without burning.
Orange Zest + Juice: Fresh citrus brightens the ultra-rich ham and balances the sweetness with natural acidity.
Clove Studs: Aromatic and photogenic, they perfume the meat and make slicing incredibly fragrant.
Low-and-Slow, Then Blast: Gentle heat keeps the ham juicy; the final 15-minute high-heat sizzle creates sticky, crackly edges.
Make-Ahead Friendly: Glaze can be prepped five days early; ham tastes even better sliced and rewarmed in its juices.

Ingredients You'll Need

Before we talk glaze, let’s talk pork. For this recipe you want a bone-in, fully cooked (cured) ham—sometimes labeled “city ham.” Aim for 7–9 lb to serve 12–14 generous slices; the bone amplifies flavor and later gifts you with a heavenly pot of split-pea soup. Spiral-cut is convenient, but I prefer unscored so I can diamond-mark the fat myself, creating little pockets where glaze and cloves nestle.

Pomegranate molasses (also called pomegranate syrup) is available near the vinegar or Middle Eastern ingredients in most grocers. It’s simply pomegranate juice reduced to a tangy-sweet concentrate. If you can’t find it, simmer 2 cups pure pom juice down to ½ cup for 25 minutes and cool.

Choose fresh oranges with taut, fragrant skin; you’ll zest one and juice both. The essential oils in the zest add perfume that bottled juice can’t match. Dark brown sugar deepens the molasses notes, while Dijon mustard gives subtle backbone. Whole cloves are non-negotiable for aroma, but ground clove in the glaze adds background warmth without the risk of biting into a whole bud.

Finally, keep a gentle-sweet liquid in the roasting pan—half pomegranate-orange juice and half chicken stock—so the bottom of the ham steams in fragrant vapor, keeping every slice succulent.

How to Make Pomegranate and Orange Glazed Ham with Cloves for Holiday Feasts

Prep & Score

Remove ham from fridge 1 h before roasting. Pat dry. Using a sharp knife, score fat in a 1-inch crosshatch pattern, cutting ½-inch deep through fat but not into meat. Insert whole cloves at each intersection for classic holiday aroma.

Make the Glaze Base

In a small saucepan whisk pomegranate molasses, brown sugar, orange juice, Dijon, orange zest, ground clove, cinnamon, and a pinch of salt. Simmer 4 min until glossy and reduced to about 1¼ cups; set aside to thicken.

Preheat & Position

Heat oven to 325°F (165°C). Place ham cut-side down on a V-rack set in a heavy roasting pan. Pour pomegranate-orange juice and stock into pan to ¼-inch depth; this aromatic steam keeps meat moist.

First Slow Roast

Tent ham loosely with foil, avoiding contact with fat. Roast 12 min per pound (about 1 h 45 min for 9 lb). Brush with ⅓ of the glaze during final 20 min of this stage; reserve remainder.

Crank the Heat

Remove foil, increase oven to 425°F (220°C). Brush another ⅓ glaze generously over entire surface. Return to oven 12–15 min until bubbling and mahogany. Internal temp should read 140°F (60°C) when done.

Rest & Final Lacquer

Transfer ham to carving board; tent loosely 20 min. Meanwhile simmer pan juices 3 min, scraping browned bits; whisk in last ⅓ glaze plus a splash of orange juice for a pourable sauce. Strain if desired.

Carve parallel to the bone for café-thin slices or thicker steak-like slabs. Spoon ruby sauce over each portion and watch the plate glow like stained glass. Garnish with pomegranate arils and thin orange wheels for an extra pop of color.

Expert Tips

Thermometer Trumps Time

Every ham shape differs. Insert probe in thickest part away from bone; pull at 140°F for juicy results.

Baste, Don’t Drown

Brushing glaze in thin layers prevents sugar from sliding off and scorching on the pan.

Slice Smart

Use a long, flexible carving knife; steady the shank with a fork and slice downward at a slight angle.

Double for Leftovers

Make extra glaze—it’s stellar on roasted carrots, turkey sandwiches, even vanilla ice cream.

Rest Overnight

Cook ham the day before; chill in pan juices. Next day reheat covered at 300°F for 25 min—flavor deepens.

Save the Bone

Freeze the ham bone for split-pea or black-bean soup; smoked flavor enriches broth like nothing else.

Variations to Try

Storage Tips

Cool leftover ham in its cooking juices within 2 hours. Refrigerate slices submerged in juices up to 5 days. For longer storage, vacuum-seal or wrap tightly in foil then plastic; freeze up to 3 months. Thaw overnight in fridge and reheat gently with a splash of stock at 300°F until just warmed through—overcooking dries ham faster than you can say “Bah humbug.”

Leftover glaze? Refrigerate in a jar for 2 weeks; warm briefly to loosen. It’s stellar brushed over salmon or roasted Brussels sprouts.

Frequently Asked Questions

You can reduce 100% pomegranate juice as described above, but the bottled molasses offers deeper color and tang; don’t substitute grenadine—it’s too sweet.

Yes! Trim ham to fit, add juice, and cook on LOW 4–5 h. Brush with glaze and broil on a sheet pan for lacquer.

Orange-ginger cranberry sauce, maple pecan sweet potatoes, and garlicky green beans echo the sweet-savory profile.

Cook low, keep liquid in pan, and stop at 140°F. Always carve only what you’ll serve; leave remainder on bone until needed.

Yes, provided your mustard brand is GF; double-check labels on stock and molasses.

Absolutely—choose a 3–4 lb half ham and halve glaze ingredients; reduce cook time to 10 min per lb at 325°F.

pomegranate and orange glazed ham with cloves for holiday feasts

Why This Recipe Works

Ingredients You'll Need