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Pomegranate Clementine Holiday Ham Glaze


If you follow Primally Inspired on facebook, you’ll know that I just scored a crazy deal on pomegranates. I am in love with pomegranates so I was over the moon and got a ton of them. I’ve been making recipe after recipe with pomegranates trying to use them up. I knew I just had to try a pomegranate glaze for a holiday ham this Christmas. This recipe took a lot of experimenting, but I ended up with something that is so delicious. Removing the arils from a pomegranate ranks up there for one of the most aggravating things in my book, but I promise this glaze totally makes up for any aggravation.

I’ve also included a super simple glaze that I’ve been using for years if you don’t feel like messing with the pomegranates. I can promise you that the pomegranate glaze is worth it, but I’ll understand if you want to use the simple glaze, too!

 Pomegranate Clementine Holiday Ham Glaze

Makes about ¾ cup of glaze

 Arils from 1 pomegranate, reserve about 1/3 cup arils for garnishing

3 Clementines, zest and juice one clementine and peel and chop the other 2

2 T Balsamic Vinegar

1 T olive oil

1 T molasses

½ tsp fresh ginger, grated

¼ tsp ground cardamom or cloves

salt and pepper to taste


 In a pan over low heat, stir together pomegranate arils, clementine zest, juice and pieces. Cook for 10 minutes, stirring occasionally. Puree pomegranate clementine mixture in a blender or hand immersion blender until smooth. Put the mixture in a mesh strainer over your pot. Let strain for a few minutes until only the juice remains in the pot. You should have about ¾ cup of pomegranate clementine juice.

 Add to the pot the balsamic, oil, molasses, ginger, cardamom, salt and pepper. Over medium low heat, cook for 5-8 minutes, stirring often until mixture is slightly reduced and thickened. Use as a glaze and enjoy!


¼ cup balsamic vinegar

¼ cup pure maple syrup

2 T olive oil

1 T all natural dijon mustard

 Directions: Mix all ingredients in a small bowl until well blended.


Using a sharp knife, score your ham with ¼ inch lines about one inch apart. Score the skin in the opposite direction so it forms a diamond pattern. Place your ham on a rimmed baking sheet lined with foil and then parchment. Tent with foil. Bake in a 300 degree oven until heated through – about 15 minutes per pound. Remove foil and now brush the glaze all over the ham. Bake for 15 minutes. Remove ham again and brush with more glaze and any juices on the bottom of the pan. Put back in the oven and bake until skin is burnished – about 10 minutes, but keep a close eye on it so it doesn’t burn. Let rest at least 15 minutes before cutting.


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One comment

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    This looks like the perfect glaze for the holidays! If I didn’t want to deal with de-seeding a pomegranate, how much pomegranate juice do you think I could use as a substitute?

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