I love the flavors of the Glaze to go on the Ham. The recipe calls for a 6 Pound Ham and for a Crock Pot, That size ham would require a 7 Quart Crock Pot, and the Ham cut up. I think it would do as well in the oven or a roaster, Would have to go by times and temps on Ham. OR use a smaller Ham for Crock Pot. This recipe is From All You Magazine
Place Ham in Crock Pot, Pour Pomegranate juice in, Put on Cover and Set to Cook on Low for 4 to 6 Hour, Basting once or Twice with juice in Crock Pot - In A Small pan- Over Medium Low Heat , Put Jelly in Pan and Cook , Stirring untill the Jelly Has Softened, - Then pour through a fine mesh Sieve, Into a Bowl , Discard All Solids - and Cover Bowl, Set in the Frig. Till ready to use.
About 45 minutes before Ham is Done, Take Jelly out of Frig. and put into a Sauce Pan - Take 3 TBSP. of the Liquid from the Crock Pot and mix in with the Jelly in the Pan, - Add in the Mustard and Brown Sugar, stir to combine and Place Pan Over High Heat , Bring to a boil and Stir untill the Sugar Is Dissolved, Then Take Off Heat and set Aside.
Remove 1 Cup of the Cooking Liquid From the Crock Pot and Discard - Pour the Jelly Mixture in the Sauce Pan over the Ham .
Replace Cover on Crock Pot and Turn HEAT TO HIGH, BASTE the HAM Often with the Liquid, Cook For 30 to 45 more Minutes, Untill Ham Is Shiney and Glazed. When Ham is Cooked, transfer to a Platter and Let Sit for 15 Minutes at Room Temp. Before serving.