- 8
Ingredients
- 1 (6 pound) bone-in ham
- 1 1/2 tablespoons ground cinnamon
- 1/2 cup plus 1 tablespoon packed dark brown sugar, divided
- 3 tablespoons olive oil, divided
- 1 tablespoon pomegranate juice or water
- 1 tablespoon lemon juice
- 1 1/4 cups pomegranate seeds
- 1/3 cups parsley
Preparation
Step 1
Heat oven to 350° F. Place ham in large shallow roasting pan. Heat cinnamon in small nonstick skillet over medium heat 2 to 3 minutes or until toasted and fragrant. Stir in 1/3 cup of the brown sugar, 1 tablespoon of the oil and pomegranate juice; remove from heat. (Mixture may be grainy but will melt into smooth glaze during baking.)
Reserve 1 tablespoon of the cinammon mixture, spread remaining mixture over ham. Cover ham loosely with foil.
Bake 1 hour 30 minutes to 1 hour 45 minutes or until internal temperature reaches 150° F. Let stand 15 minutes before carving.
Meanwhile, combine remaining 2 tablespoons oil, 1 tablespoon brown sugar, reserved cinnamon mixture and lemon juice in medium bowl. Stir in pomegranate seeds and parsley. Serve with ham.