Roasted Honey-Glazed Ham with Cranberry-Pomegranate Relish

       Ingredients

• 1 bone-in half ham (7–9 lb), fully cooked
• ½ cup honey
• ¼ cup Dijon mustard
• ¼ cup brown sugar
• 2 Tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground ginger
• Zest and juice of 1 orange
• Whole cloves for studding (optional, ~20)

For the cranberry-pomegranate relish (makes ~2 cups)

• 12 oz fresh cranberries
• ¾ cup pomegranate arils (from 1 large pomegranate)
• ½ cup granulated sugar
• ½ cup orange juice
• 1 cinnamon stick
• Pinch of salt

Instructions

• Prep the ham Remove ham from fridge 1 hr before cooking. Preheat oven to 325 °F (165 °C). Score fat in diamond pattern ¼-inch deep; stud intersections with whole cloves if desired. Place ham cut-side down in a roasting pan with ½ cup water.

• Make the glaze Whisk honey, mustard, brown sugar, butter, cinnamon, cloves, ginger, orange zest, and juice in a bowl. Brush ⅓ of glaze over ham.

• Roast Tent loosely with foil. Bake 15 min per pound (~1¾–2¼ hrs) until internal temp hits 140 °F. Baste with glaze every 30 min, removing foil for last 30 min to caramelize.

• Rest Transfer to cutting board; tent with foil 15–20 min. Skim fat from pan juices and serve as au jus.

• Make the relish (while ham roasts) Combine cranberries, sugar, orange juice, cinnamon stick, and salt in a saucepan. Simmer over medium heat 10–12 min until cranberries burst and sauce thickens. Remove cinnamon stick, stir in pomegranate arils. Cool to room temp; refrigerate up to 3 days.

• Serve Slice ham thinly. Pass warm pan juices and chilled relish. Pair with roasted root vegetables, garlic mashed potatoes, or fluffy dinner rolls.

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