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Preheat oven to 350°F. Place ham on a rack in a foil-lined roasting pan. Roast, uncovered, for 45 minutes.
In a small saucepan, stir together jam, pomegranate juice and cloves (if using). Heat over low heat until melted and combined. Spoon half of the jam mixture over the ham. Tent with foil. Roast for 1 to 1 1/2 hours more or until the ham's internal temperature is 140°F.
Meanwhile, trim root ends and tough green ends of leeks. Halve leeks lengthwise. Remove and discard tough outer layers. Rinse well. Arrange leek halves in a 2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt and pepper and 1/4 cup Parmesan. Cover with foil. Bake in the oven with the ham for 35 minutes. Uncover; sprinkle with breadcrumbs and the remaining 1/4 cup Parmesan. Drizzle with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender and topping is brown.
When ham is done, remove from the oven and let stand, covered, for 10 minutes. Stir mustard into the remaining jam mixture; heat through.
To serve, spoon some of the mustard-jam mixture over the ham. Slice ham and serve with remaining jam mixture and leeks. Garnish with sage leaves, if desired.