Grant’s Pomegranate-Ancho Ham

by Rachael Ray Show Staff 9:00 AM, December 17, 2015

Aired December 17, 2015

Serves 10

1 8-ounce bottle pomegranate juice
1 cup sugar
2 teaspoons ancho chili powder
1 teaspoon allspice
1 large ham (8- to 10-pound bone-in, spiral cut or 4- to 5-pound boneless)  


Place the pomegranate juice and sugar into a saucepan and cook over high heat until reduced by half. Lower heat and add in chili powder and allspice. Bring to a bubble and remove from heat.

Set the ham on the rack and use a pastry brush to give the ham a layer of the glaze.

Bake ham for 1 1/2 hours or until heated through, glazing the ham every 15-20 minutes. If ham starts to get too brown, loosely cover it with aluminum foil.