Love this? Pin it for later!
This recipe is engineered for the busiest week of the year: most of the work is hands-off, the vegetables roast alongside the ham so you never juggle sheet pans, and the glaze can be prepped while the turkey brine is cooling. The result is a show-stopping main course that feeds a crowd, photographs like a magazine cover, and—most importantly—tastes like December distilled into one glossy bite.
Why This Recipe Works
- Double-hit glaze: A low-sugar pomegranate reduction is brushed on every 20 minutes, then a final high-heat lacquer creates glassy edges without burning.
- One-pan sides: Parsnips, Brussels sprouts, and baby potatoes roast in the ham’s spiced drippings—no extra oil needed.
- Make-ahead friendly: Score, glaze, and chill up to 24 hrs before baking; vegetables can be peeled and stored in cold water overnight.
- Natural thickener: Pomegranate molasses plus a spoon of cranberry jelly give body without cornstarch cloudiness.
- Perfect pink slices: Low-and-slow 300 °F oven plus a foil tent keeps the meat juicy while the glaze sets.
- Zero waste: Leftover glaze becomes salad dressing; ham bone goes straight into New Year’s black-eyed pea soup.
Ingredients You'll Need
Quality matters when so few ingredients share the spotlight. Look for a bone-in, skin-on smoked city ham in the 8–9 lb range; the shank half is easier to carve and the bone enriches pan juices. If you spot “ham in natural juices” on the label, you’ve hit the jackpot—it hasn’t been pumped with water, so the glaze adheres instead of sliding off.
Pomegranate juice should be 100% juice, not cocktail. I buy the little square bottles sold in the refrigerated juice case; they’re usually on sale in December and freeze beautifully. Don’t skip the pomegranate molasses; it’s the concentrated soul of the fruit and gives that slow-drip gloss. Find it near the Turkish ingredients or make your own by simmering 4 cups pomegranate juice with ½ cup sugar until syrupy.
Choose Brussels sprouts still on the stalk if you can—they stay fresher and look wildly festive. For parsnips pick small-to-medium ones; the cores turn woody in larger roots. Baby potatoes should be golf-ball size so they roast in the same time as the ham. If only large ones are available, halve them.
Finally, dark brown sugar adds molasses depth to balance the pomegranate tang, while a whisper of Chinese five-spice gives the glaze a whisper of warmth that makes guests ask, “What’s that cozy flavor?” without being able to pinpoint it.
How to Make Pomegranate Glazed Ham with Roasted Winter Vegetables for Christmas
Score & Dry-Brine
Pat ham dry. Using a sharp knife, cut ¼-inch deep lines every ½-inch in a crosshatch pattern, going only through the fat, not the meat. Combine 2 Tbsp kosher salt, 1 tsp five-spice, and 1 tsp black pepper; rub all over, pressing into the cuts. Set on a wire rack set in a rimmed sheet pan, uncovered, in the fridge 12–48 hrs. This seasons the meat and dries the surface so the glaze sticks.
Make the Glaze
In a small saucepan whisk 2 cups pomegranate juice, ⅓ cup dark brown sugar, ¼ cup pomegranate molasses, 2 Tbsp cranberry jelly, 1 Tbsp Dijon, 1 tsp orange zest, ½ tsp five-spice, and a pinch of salt. Bring to a boil, reduce to a syrupy 1 cup, 15–18 min. Cool; keeps 1 week refrigerated.
Slow-Roast the Ham
Heat oven to 300 °F. Pour 1 cup water into the pan, tent ham loosely with foil, and roast 2 ½ hrs (15 min per lb). The gentle heat warms the ham through without drying it.
First Glaze Layer
Remove foil; brush ham with ⅓ of the glaze. Increase oven to 350 °F. Roast 20 min.
Add Vegetables
Around the ham, scatter 1 ½ lb halved Brussels sprouts, 1 lb baby potatoes halved, and 3 peeled parsnips cut into 3-inch batons. Drizzle with 2 Tbsp of glaze and sprinkle with salt and pepper. Roast 20 min.
Second Glaze & Caramelization
Brush ham with half of remaining glaze; stir vegetables. Roast 15 min.
Final Lacquer
Turn broiler on high. Brush final glaze over ham; broil 3–5 min until edges bubble and vegetables char in spots. Watch closely—pomegranate sugars burn fast.
Rest & Carve
Transfer ham to board; tent 20 min. Meanwhile, toss vegetables in pan juices. Carve ham in thin slices perpendicular to the bone.
Expert Tips
Use an Instant-Read Thermometer
City hams are already cooked; you’re reheating to 140 °F at the thickest part. Overcooking dries the meat and crystallizes the glaze.
Deglaze the Pan
Pour ½ cup white wine into the hot pan, scrape, and reduce for a quick au-jus to drizzle over carved slices.
Save the Rind
Crisp scored rind under the broiler for crackling shards—sprinkle with flaky salt for a chef snack.
Freeze Slices
Vacuum-sealed ham slices freeze up to 3 months; reheat gently in a skillet with a splash of pomegranate juice.
Glaze Doubles as Salad Dressing
Whisk 2 Tbsp with 1 Tbsp olive oil and a squeeze of lime for a winter spinach salad with pecans and goat cheese.
Vegetarian Guest Hack
Roast an extra pan of vegetables tossed with smoked paprika and the same glaze for a meat-free option that still feels festive.
Variations to Try
- Maple-Pomegranate: Swap brown sugar for maple syrup and add 1 tsp rosemary to the glaze.
- Spicy-Sweet: Stir 1 tsp gochujang into the glaze for a gentle Korean kick.
- Citrus-Mint: Replace orange zest with lime zest and finish with chopped fresh mint.
- Apple Cider Swap: Use reduced apple cider plus 2 Tbsp pomegranate juice when pomegranates are out of season.
- Root Veg Medley: Add wedges of celeriac and candy-stripe beets for color contrast.
Storage Tips
Whole Ham: Keep in a brining bag or wrap tightly in foil; refrigerate up to 7 days.
Sliced Ham: Layer with parchment in an airtight container; refrigerate 4 days or freeze 3 months.
Vegetables: Refrigerate in shallow containers up to 4 days. Reheat in a cast-iron skillet to restore crisp edges.
Glaze: Refrigerate up to 2 weeks or freeze in ice-cube trays; pop a cube into pan sauces for instant holiday flavor.
Frequently Asked Questions
pomegranate glazed ham with roasted winter vegetables for christmas
Ingredients
Instructions
- Score & Dry-Brine: Pat ham dry; score fat in ½-inch crosshatch. Combine salt, five-spice, and pepper; rub all over. Chill uncovered 12–48 hrs.
- Make Glaze: Simmer pomegranate juice, brown sugar, molasses, cranberry jelly, Dijon, orange zest, and a pinch of salt until reduced to 1 cup, 15–18 min.
- Roast: Heat oven to 300 °F. Add 1 cup water to pan, tent ham with foil, roast 2 ½ hrs.
- Glaze & Veg: Remove foil; brush ⅓ glaze over ham. Increase oven to 350 °F. Roast 20 min. Add vegetables, drizzle 2 Tbsp glaze, season. Roast 20 min.
- Final Lacquer: Brush remaining glaze; broil 3–5 min until glossy. Rest ham 20 min, toss vegetables in pan juices, carve and serve.
Recipe Notes
City hams are pre-cooked; heat to 140 °F internal temperature for juicy slices. Save the bone for split-pea soup.
