There’s a moment—usually around mid-December—when the air turns crisp enough to bite, the tree lights twinkle like tiny galaxies, and the kitchen starts to smell like memories. That’s when I reach for this citrus glazed ham. It’s the recipe that turned me from a holiday-stress-cooker into a confident hostess who actually sits down to dinner. My grandmother used to baste her ham with nothing more than orange juice and brown sugar, but I’ve nudged the tradition forward: a trio of citrus (orange, tangerine, and ruby grapefruit), a glossy pomegranate-molasses lacquer, and a final snow of pomegranate arils that pop like Christmas ornaments on the slicing board. The first year I served it, my uncle—who swears he “doesn’t like sweet meat”—went back for thirds and left with the recipe scribbled on the back of a cracker box. If you want a centerpiece that perfumes the house with clove-studded citrus and tastes like December sunshine, this is it.

Why This Recipe Works

Triple-citrus balance: Orange gives sweetness, tangerine adds floral brightness, and grapefruit’s bittersweet edge keeps the glaze from cloying.
Pomegranate molasses thickens the glaze naturally, so it clings in a mirror-shine without cornstarch.
Low-and-slow heat: A 275 °F oven plus a loose foil tent keeps the pork ludicrously juicy while the fat renders into self-basting goodness.
Score & stud: Cross-hatch cuts open more surface area for glaze to seep in; clove buds add nostalgic warmth without overwhelming.
Make-ahead friendly: Glaze can be prepped on the 23rd; ham tastes even better the next day when sliced and gently rewarmed in its juices.
Stunning presentation: Jewelled pomegranate seeds give a ruby contrast against the burnished mahogany crust—no extra garnish needed.

Ingredients You'll Need

Before we talk glaze, let’s talk ham. I buy a bone-in, skin-off, shank-end half (7–9 lb / 3.2–4 kg). The bone intensifies flavor and doubles as next-day soup starter, while the shank shape tapers to a graceful handle that looks regal on the platter. Look for “natural juice” or “water added 10 %” on the label—anything higher dilutes flavor. If your crowd is smaller, a 5-lb butt-end works; reduce glaze by one-third and start checking temperature 30 min earlier.

Citrus trio: One large navel orange for zest and juice, two tangerines (or clementines) for their honeyed perfume, and half a ruby grapefruit for bittersweet balance. Organic matters here—you’ll be zesting. Roll the fruit on the counter before juicing to maximize yield.

Pomegranate molasses isn’t pantry standard, but one bottle lasts ages. It’s simply pomegranate juice reduced to a tangy syrup. Find it in Middle-Eastern grocers or online. No time to hunt? Simmer 2 cups pure pomegranate juice with ¼ cup sugar and 1 tbsp lemon juice until syrupy (about 25 min) and cool.

Dark brown sugar deepens color; local honey prevents crystallization when the glaze hits high heat. Use a mild honey (orange-blossom or clover) so it doesn’t elbow the citrus aside.

Whole cloves are non-negotiable for that Dickensian aroma. Buy fresh; they lose oomph after a year. A micro-plane of fresh ginger (about 1 tsp) slips warmly behind the citrus without shouting “gingerbread.”

Finish with 1 cup pomegranate arils from one large fruit. Pro tip: submerge the halved pomegranate in a bowl of water while you tease out the seeds—juice stays off your sweater and the pith sinks.

How to Make Citrus Glazed Ham with Pomegranate Seeds for Christmas Feast

Prep & Score

Remove ham from fridge 1 h before roasting. Pat dry. Place cut-side down on a cutting board. With a sharp knife, score a 1-inch (2.5 cm) cross-hatch through the fat, barely nicking the meat. Stud each intersection with a clove. This creates hundreds of flavor pockets and a gorgeous diamond pattern once glazed.

Low & Slow Roast

Heat oven to 275 °F / 135 °C. Set ham cut-side down in a heavy roasting pan. Add 1 cup water, tent loosely with foil (shiny-side out), and roast 12 min per pound. A 8-lb ham needs ~1 h 35 min. You want 120 °F / 49 °C internally—this relaxes collagen so slices stay plush.

Make the Glaze

While the ham roasts, whisk 1 cup orange juice, ½ cup tangerine juice, ¼ cup grapefruit juice, ⅓ cup brown sugar, ¼ cup honey, 3 tbsp pomegranate molasses, 1 tsp orange zest, 1 tsp tangerine zest, ½ tsp salt, and 1 tsp grated ginger in a saucepan. Bring to a gentle boil, then simmer 15 min until glossy and reduced to 1 cup. It will thicken more as it cools.

First Lacquer

Remove ham when it hits 120 °F. Increase oven to 425 °F / 220 °C. Brush ham with one-third of the glaze, forcing the syrup into the cuts. Return to oven, uncovered, for 8 min. The sugar caramelizes quickly—keep an eye so it bronzes, not burns.

Second & Third Coats

Repeat glazing twice more, every 6 min, rotating the pan for even color. Final internal temp should read 140 °F / 60 °C. Total glaze time is ~18 min. If any spots threaten to scorch, shield with a small square of foil.

Rest & Collect Juices

Transfer ham to a carving board, tent loosely with the same foil (to keep that crust intact), and rest 30 min. Meanwhile, skim fat from the pan, add ¼ cup water, and simmer on the stove for 2 min to create a quick au jus. Strain into a gravy boat.

Seed the Pomegranate

Halve the fruit horizontally. Hold one half cut-side down over a bowl of cold water and whack the skin with a wooden spoon; the arils tumble out and sink while pith floats. Drain on paper towels for max sparkle.

Carve & Crown

Slice straight down from the shank end, following the bone. Arrange slices on a warm platter, drizzle with a spoon of au jus, and shower with pomegranate seeds just before serving so they stay crunchy.

Expert Tips

Temp Trumps Time

Every oven has hot spots. Insert an oven-safe probe horizontally into the thickest part, away from bone, and set the alarm for 140 °F. Over-cooking is the #1 cause of dry ham.

Keep a Spray Bottle Handy

If the glaze bubbles too fiercely, a quick mist of water calms the sugar without softening the crust.

Double the Glaze

Make a second batch for the table. Warm it gently; guests love an extra puddle on their potatoes.

Overnight Chill = Easy Slicing

Roast the day before, cool in pan, refrigerate overnight. Next day, scrape solidified fat off the juices, slice cold for neat medallions, then reheat covered at 275 °F with remaining glaze.

Save the Bone

Freeze it for January bean soup. The citrus-pomegranate crust infuses broth with subtle sweetness.

Color Pop

For extra sparkle, toss pomegranate seeds with a pinch of finely minced mint and lime zest right before scattering.

Variations to Try

Smoked Maple Version: Swap pomegranate molasses for pure maple syrup and add 1 tsp smoked paprika to the glaze.
Spicy Southern: Whisk 1 tbsp hot pepper jelly into the final glaze coat for a sweet-heat finish.
Herbaceous Twist: Stir 1 tbsp finely chopped rosemary into the glaze; top with toasted chopped pistachios instead of pomegranate.
Low-Sugar: Replace brown sugar with monk-fruit blend and use sugar-free pomegranate juice reduced to syrup.
Mini Hams: Use two 3-lb boneless hams; reduce initial roast to 45 min and glaze time to 10 min total.

Storage Tips

Refrigerate: Cool ham to room temp within 2 h. Wrap tightly in foil or place slices in shallow airtight containers. Refrigerate up to 5 days.

Freeze: Slice first for convenience. Layer with parchment, seal in freezer bags, expel air. Freeze up to 2 months. Thaw 24 h in fridge.

Reheat: Place slices in a baking dish, splash with ¼ cup broth + 2 tbsp glaze per pound, cover, and warm at 275 °F until 130 °F internal—about 10 min.

Au Jus: Pan juices keep 4 days chilled or 3 months frozen. Skim fat before using.

Frequently Asked Questions

Yes—buy unsliced (or minimally sliced) if possible. Reduce initial roast by 15 min and brush glaze between slices. Wrap in foil to prevent over-browning.

Simmer 2 cups pomegranate juice with ¼ cup sugar and 1 tbsp lemon until syrupy (25 min) or substitute 2 parts balsamic glaze + 1 part honey.

Cured ham is safe to eat straight from the package; you’re reheating to 140 °F for optimal texture. Use an instant-read or probe thermometer inserted away from bone.

A 6- to 7-lb ham fits a 7-qt oval cooker. Add ½ cup water, cover, cook LOW 4–5 h to 140 °F. Transfer to oven at 425 °F for 10 min with glaze for caramelization.

Yes—provided your pomegranate molasses contains no malt vinegar. Double-check labels on pre-bought juice and molasses.

Up to 3 days. Store arils dry in an airtight container lined with paper towel; they weep juice that can stain surfaces.