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- 1 (8- to 10-lb.) Hy-Vee spiral-sliced half ham with glaze packet
- 1 ⅓ cups 100% pomegranate juice
- 1 jar(s) (6-oz.) Quince & Apple figs and black tea preserves
- 3 tbsp Hy-Vee Dijon mustard
- Fresh thyme, for garnish
Preheat oven to 300°. Place rack in shallow roasting pan. Place ham on rack; reserve glaze packet for another use. Let ham stand at room temperature for 20 minutes.
Meanwhile, for sauce, combine pomegranate juice, preserves and mustard in a small saucepan. Bring to a boil; reduce heat to medium. Cook and stir for 7 to 8 minutes or until sauce coats the back of the spoon.
Cover ham tightly with foil. Bake for 2 hours to 2 hours 50 minutes or until ham reaches 140°, uncovering ham and brushing with ½ cup sauce during the last 20 minutes of baking.
Transfer ham to a serving platter. Loosely cover and let stand for 20 minutes. Brush with ¼ cup sauce before serving. Garnish with fresh thyme. Serve with remaining sauce.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 14g||18%|
|Saturated Fat: 4.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 10g||4%|
|Dietary Fiber: 0g||0%|