2 cups pomegranate juice
1 cup Splenda brown sugar
1 cup dried cranberries
1 tbsp. chopped fresh rosemary
1/4 cup Dijon mustard
1 (8- to 10-lb.) bone-in ham
Whole cloves
1 tbsp. Dijon mustard

Directions

1. Preheat oven to 350 degrees F. For glaze, in a small saucepan combine pomegranate juice, and brown sugar. Bring to boiling, reduce heat and simmer 4 to 5 minutes.

2. Remove from heat; add cranberries, rosemary and 1/4 cup mustard. Cover and let stand while ham is roasting.

3. Score the outside of the ham in a crosshatch pattern; stud with cloves. Brush ham with 1 tablespoon mustard. Bake 1 hour or until instant-read thermometer registers 150 degrees F.

4. Brush ham with half the glaze and bake 20 minutes more. Serve with remaining glaze.

Nutritional Facts

Serves 12 actually.

Per Serving: 520 cal., 20g fat, 190mg chol., 3180mg sodium, 32g carbo., 50g pro., 1g fiber

Serving Size

10