- 1 (7- to 8-pound) fully cooked ham
- 1/2 cup apricot preserves
- 1/4 cup pomegranate molasses
- 2 tablespoons Dijon mustard
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
Preheat oven to 325° F. Place ham in a large roasting pan.
For the glaze, gently warm preserves in a small saucepan set over low heat. Stir in pomegranate molasses, Dijon mustard, sugar and cinnamon.
Bake ham until an internal temperature taken with an instant-read thermometer reads 140° F, 1 1/2 to 2 hours. Baste generously with the glaze every 20 minutes.
Let ham stand 15 minutes before carving.