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Ingredients

9 pounds ham ; bone-in
1 cup cranberries ; dried
1 cup brown sugar ; dark
1 tablespoon rosemary ; fresh,chopped
1/4 cup Dijon mustard ; , plus 1 tablespoon
2 cups pomegranate juice
cloves ; whole

Preparation:

Preheat oven to 350F (175C). Combine brown sugar and pomegranate juice in a small saucepan and bring to a boil, and then reduce heat and simmer for 4 to 5 minutes.

Remove sauce from the heat. Add rosemary, Dijon mustard, and cranberries. Cover, and let it stand.

Score ham with a cross-hatch pattern, and stud it with whole cloves.

Brush the ham with 1 tablespoon of Dijon mustard. Bake for 1 hour or until a instant-read thermometer reads 150F (65C). Brush with half of the glaze, and bake for 20 minutes more. Serve with the remaining glaze.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 631.8
Total Sugars: 18.1g
Carb.: 32.4g
Fiber: 5.1g
Total Fats: 29.5g
Cholesterol: 193.9mg
Protein: 56.7g
Sodium: 4502.4mg

Detailed Nutrition...

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^*Data provided by USDA