I LOVE the crisp, crackling brown sugar crust of a HoneyBaked Ham. I also love to dip my HoneyBaked Ham in this sweet, tangy pomegranate sauce. I’ve been serving this sauce with my ham for years – and everybody raves about it. I like to drizzle some over ham slices on a platter to make the ham even more enticing before sitting down at the table.
- 1 cup pomegranate juice
- ¾ cup packed light brown sugar
- ¼ teaspoon ground cloves
- 2 tablespoons grainy mustard
- 1 teaspoon grated fresh ginger
- ¼ teaspoon freshly cracked black pepper
- Pinch or two of Kosher salt
- Fresh pomegranate seeds, if desired
In a small pot, add the pomegranate juice, brown sugar, cloves, mustard and ginger. Whisk together. Bring to a low boil on medium heat. Once the liquid begins to bubble, add the salt and pepper and turn the heat down to low. Simmer for 20 minutes until the sauce thickens and gently sticks to the back of a spoon. Stir in a tablespoon or two of fresh pomegranate seeds. Serve in a small dish alongside a HoneyBaked Bone-In or Boneless Ham. Makes about ¾ cup.