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The first Christmas I served this pomegranate glazed ham with fresh rosemary, my mother-in-law—who swears she “doesn’t like sweet meats”—went back for thirds. The glossy ruby glaze bubbled and crackled under the broiler while pine-scented candles flickered on the table, and for a moment the whole house smelled like a winter orchard. I’ve been refining the recipe ever since, tweaking the balance of tart pomegranate, fragrant rosemary, and smoky pork until it became the undisputed star of our holiday table. If you’ve ever felt intimidated by glazing a ham, let this be the recipe that changes everything. It’s practically foolproof, feeds a crowd, and delivers restaurant-level wow with pantry staples—plus a show-stopping color that photographs itself.
Why This Recipe Works
- Two-Temperature Method: Low-and-slow heat keeps the ham juicy while a final blast under the broiler sets the glaze to lacquered perfection.
- Natural Thickener: Pomegranate molasses reduces with brown sugar so the glaze clings instead of sliding off.
- Herb Infusion: Fresh rosemary steeped in the glaze perfumes every slice without overpowering.
- Spiral Shortcut: A pre-sliced spiral ham means glaze drips between the layers for maximum flavor in every bite.
- Make-Ahead Friendly: Glaze can be prepped up to five days early; simply rewarm before brushing.
- Leftover Magic: The sweet-savory balance transforms next-day sandwiches, omelets, and even pizza.
Ingredients You'll Need
Quality matters when so few ingredients share the spotlight. Start with a fully cooked, bone-in spiral ham (7–9 lb). Bone-in equals deeper flavor and the coveted ham-hock for tomorrow’s soup. Look for “natural juices” rather than “water added” on the label; you’ll pay a little more, but the texture is firmer and the glaze won’t dilute.
Pomegranate juice forms the backbone of the glaze. Fresh is divine, but 100 % bottled like POM works beautifully. Avoid sweetened “pomegranate cocktail” or the balance will skew candy-like. A splash of pomegranate molasses (found near the Middle Eastern foods) intensifies tannic tang and helps the glaze reduce quickly. No molasses? Simmer 2 cups juice with ¼ cup sugar until syrupy, 20 min.
Fresh rosemary should be perky, needle-tipped, and pine-scented. Woody stems can be tucked under the ham to perfume the pan juices. If your garden is buried in snow, substitute 2 tsp finely minced fresh thyme plus ½ tsp dried rosemary—skip powdery supermarket rosemary that’s been on the shelf since last Christmas.
Dark brown sugar deepens color and caramel notes; light brown is acceptable, but don’t swap white sugar—it lacks molasses complexity. A spoonful of Dijon mustard wakes up the palate and emulsifies the glaze so it adheres evenly. Maple syrup can replace up to half the sugar for a smokier northern twist.
For a sparkly finish, keep back a handful of pomegranate arils to scatter just before serving; their jewel-tone pop screams holiday. If kids are at the table, freeze the arils first so they crunch like mini sorbets.
How to Make Pomegranate Glazed Ham with Fresh Rosemary for Christmas Dinner
Unwrap & Score
Remove ham from packaging; discard plastic disk on bone. Pat dry. If your ham isn’t pre-sliced, use a sharp knife to score ¼-inch-deep cuts every ½ inch in a crosshatch—this exposes more surface for glaze. Leave netting on for now; it keeps the ham intact while heating.
Low & Slow Warm-Up
Preheat oven to 275 °F. Place ham cut-side down in a large roasting pan. Add 1 cup water and 3 rosemary sprigs. Tent loosely with foil, crimping around rim so steam stays trapped. Heat 12–15 min per pound (1 ¾–2 hours) until internal temp reaches 100 °F. This gentle bath prevents the dreaded dry edge.
Make the Glaze
While the ham warms, whisk 2 cups pomegranate juice, ¾ cup dark brown sugar, 3 Tbsp pomegranate molasses, 2 Tbsp Dijon, 1 tsp kosher salt, and 2 sprigs rosemary in a saucepan. Bring to a boil, then reduce to a lively simmer 18–22 min until thick like maple syrup (about 1 cup). It will thicken more as it cools; remove rosemary stems.
First Glaze Coat
When ham hits 100 °F, remove foil and brush with one-third of the glaze, pushing into every spiral. Increase oven to 350 °F and bake 15 min uncovered so glaze can soak in.
Second & Third Coats
Repeat brushing every 15 min until glaze is used up—about 3 coats total. Each layer builds a sticky shell. If edges brown too fast, tent loosely with foil again.
Broil for Shine
Switch oven to broil. Move ham 6 inches from element; broil 2–4 min, rotating pan halfway, until glaze is mahogany and bubbly. Watch like a hawk—pomegranate sugars burn fast.
Rest & Carve
Transfer ham to cutting board; tent with foil 20 min. Internal temp will rise to 140 °F—ideal serving temperature. Snip netting, slice along spirals, drizzle with pan juices.
Garnish & Serve
Scatter pomegranate arils and finely minced rosemary leaves over the platter for festive sparkle. Serve with extra glaze warmed in a gravy boat for the drizzlers among us.
Expert Tips
Temp Trumps Time
Every ham differs in moisture and starting temp. Use an instant-read thermometer; pull at 135 °F for carryover cooking.
Spray Bottle Hack
If glaze thickens too much, mist with warm water and whisk—prevents sugary clumps.
Grill Option
For smoky depth, finish the ham on a 350 °F grill, lid closed, using indirect heat. Add apple-wood chips for 15 min.
Glaze Make-Ahead
Refrigerate finished glaze up to 5 days; rewarm gently—if over-reduced, thin with a splash of orange juice.
Color Boost
Add ½ tsp beet powder to the final glaze coat for an even deeper crimson without altering flavor.
Double Batch
Roast two hams side-by-side; glaze recipe scales perfectly. Leftovers freeze beautifully in vacuum-sealed pouches.
Variations to Try
- Citrus Twist: Swap ½ cup pomegranate juice for fresh orange juice and add 1 tsp orange zest.
- Spiced Kumquat: Stud ham with whole cloves and fold thinly sliced kumquats into the final glaze.
- Smoky Chipotle: Whisk 1 tsp adobo sauce into glaze for subtle heat that balances sweetness.
- Ginger-Apple: Replace brown sugar with apple butter and add 1 Tbsp grated fresh ginger.
- Sugar-Free Keto: Use monk-fruit brown blend and reduce pomegranate juice to 1 cup; simmer until syrupy.
Storage Tips
Refrigerate: Cool ham to room temp within 2 hours. Wrap tightly in foil or place slices in shallow airtight containers; refrigerate up to 5 days.
Freeze: Slice leftover ham, separating pieces with parchment. Pack into freezer bags, press out air, and freeze up to 2 months. Thaw overnight in fridge.
Glaze Storage: Extra glaze keeps 1 week refrigerated or 3 months frozen. Reheat gently—microwave 20 sec bursts or stovetop low.
Make-Ahead: Fully cook and glaze ham the day before. Cool, refrigerate whole. Reheat covered at 275 °F to 140 °F internal, brushing with fresh glaze for shine.
Pan Juices: Strain and freeze in ice-cube trays; pop a cube into bean soups or collard greens for instant smoky depth.
Frequently Asked Questions
pomegranate glazed ham with fresh rosemary for christmas dinner
Ingredients
Instructions
- Unwrap & Score: Remove packaging and plastic cap; pat ham dry. Score if un-sliced.
- Low & Slow: Preheat oven 275 °F. Place ham cut-side down in roasting pan with water and 3 rosemary sprigs. Tent with foil; heat 12–15 min per lb until 100 °F internal.
- Make Glaze: Whisk juice, sugar, molasses, mustard, salt, and 2 rosemary sprigs in saucepan. Simmer 18–22 min to 1 cup; discard stems.
- First Coat: Remove foil; brush one-third glaze over ham. Bake 15 min at 350 °F.
- Repeat: Brush remaining glaze in two more coats every 15 min.
- Broil: Broil 2–4 min until glossy. Rest 20 min, garnish with arils and minced rosemary.
Recipe Notes
Glaze can be made 5 days ahead. If sauce thickens too much, warm with a splash of juice. Leftover ham keeps 5 days refrigerated or 2 months frozen.
