Glazed Ham With Pomegranate Relish

Preparation

Elevate your basic holiday ham with a sweet-and-tangy glaze and vibrant pomegranate relish. While we love the ease of a spiral-cut ham, it tends to dry out in the oven. Here, the ham is baked flat-side-down so that the slices stay compact during baking, trapping all of the juices from the glaze between each layer. 

*This recipe originally ran stateside on HexClad.com.

1. Unwrap ham and let sit at room temperature for 1 hour. Meanwhile, position a rack on the lowest shelf of the oven and preheat to 325°F/165°C.
2. In a HexClad 2QT/2 L Hybrid Saucepan, whisk pomegranate juice with brown sugar, garlic, thyme sprigs, ⅓ cup/80ml of red wine vinegar, and several large grinds of black pepper until smooth. Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until reduced by half, 20 to 25 minutes. 
3. Discard thyme sprigs and stir in ½ cup of honey and 3 tablespoons of Dijon mustard. In a small bowl, reserve ¼ cup/60ml of glaze for brushing on finished ham. You should have about 1⅓ cups/315ml of pomegranate glaze remaining. Glaze will thicken as it cools.
4. Finely grate orange and transfer zest to a medium bowl. Cover with a damp paper towel. Quarter zested orange.
5. In a HexClad Large Hybrid Roasting Pan with Rack, squeeze orange wedges into bottom of pan and add spent rinds and chicken stock. Brush 2 tablespoons of glaze all over flat side of ham, then place flat side down on rack. Brush an additional ¼ cup of glaze all over topside of ham. Cover roasting pan tightly with aluminum foil and transfer to oven. Bake ham for 1½ hours.
6. After 1½ hours, remove ham from oven and increase temperature to 350°F/175°C. Uncover ham and brush all over with an additional ¼ cup of glaze, making sure to get some glaze in between slices. Return to oven and continue roasting ham uncovered, basting with glaze every 20 to 30 minutes, for about 1½ hours more, or until outside is browned and nicely caramelized and an instant-read thermometer inserted into center of ham registers 140°F/60°C. Remove ham from oven. Whisk remaining 1 tablespoon of mustard into reserved ¼ cup/60ml of glaze, then brush all over outside of ham. Tent with foil and let rest for at least 20 minutes. 
7. Meanwhile, to the medium bowl with the reserved orange zest, add shallot, olive oil, Aleppo pepper, 1 teaspoon of salt, and remaining 2 tablespoons of red wine vinegar and 1 tablespoon of honey. Whisk until smooth. Stir in pomegranate seeds and mint and season with more salt, if needed. You will have about 2 cups/385 grams of pomegranate relish.
8. Transfer glazed ham to a large platter. Discard orange rinds, then pour pan juices into a gravy boat or small serving bowl. Serve ham warm or at room temperature, passing pomegranate relish and pan juices on the side.