Pomegranate-Glazed Ham

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