When you want to serve an impressive (and easy) main course, there’s nothing like a bone-in ham—and it’s perfect for Easter and other celebratory feasts. Just roast the ham and brush with a glaze, then continue roasting and you’re ready to feed a hungry crowd. To prepare this recipe using a fully cooked ham, brush with half of the glaze and bake at 350°F (180°C) for about 45 minutes. Carve the ham into slices and drizzle with the remaining glaze.
- 1 whole partially cooked bone-in ham, about 12 lb. (6 kg)
- 1 1/2 cups (12 fl. oz./375 ml) pomegranate juice
- 1/4 cup (2 fl. oz./60 ml) pomegranate molasses
- 2 oranges, zest removed in strips and oranges juiced
- 1/4 cup (2 oz./60 g) firmly packed light brown sugar
- 1/2 tsp. ground cloves
- 4 fresh thyme sprigs
- Kosher salt
- Pomegranate seeds for garnish (optional)
Remove the ham from the refrigerator and let stand at room temperature for 1 hour.
Preheat an oven to 325°F (165°C).
Remove the ham from the packaging and place on a rack in a large roasting pan. Using a sharp knife, score the fat in a diamond pattern. Roast the ham for 2 hours.
Meanwhile, in a saucepan over medium heat, combine the pomegranate juice, pomegranate molasses, orange zest strips, orange juice, brown sugar, cloves and thyme sprigs and bring to a simmer. Continue to simmer, stirring occasionally, until the mixture is reduced to a thick glaze, about 15 minutes. Remove and discard the orange zest strips and thyme sprigs, then stir in 1/4 tsp. salt.
After 2 hours of roasting, remove the ham from the oven and brush with some of the glaze. Continue roasting, brushing the ham with the glaze every 30 minutes (reserve some glaze for serving), until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F (60°C), 1 1/2 to 2 hours more. If the surface becomes too dark while roasting, tent the ham loosely with aluminum foil.
Transfer the ham to a carving board and let rest for 10 to 15 minutes. Cut the ham into slices and arrange on a warmed platter. Drizzle with the remaining glaze, garnish with pomegranate seeds and serve. Serves 12 to 14.
Williams Sonoma Test Kitchen