What an amazing presentation this burnished and glistening Apricot-Pomegranate Baked Ham with Pearl Onion Confit makes on a holiday platter!

apricot pomegranate baked ham


Glazed to perfection, this baked ham only gets better with roasted apricot halves and caramelized pearl onions alongside.  Don’t be intimidated by the name!  Apricot Pomegranate Baked Ham is truly worth the little extra effort it takes.  I promise!  And wait until you start getting raves and requests for the recipe…

Yes, it truly will be worth taking the time to make your own Homemade Pomegranate Molasses.

And despite the fancy name, Pearl Onion Confit takes just a few minutes to assemble, especially if you purchase frozen pearl onions.

While I do give the directions to prepare raw pearly onions, it’s really a snap if you grab a bag from the frozen foods department!  


Easter dinner recipes


 Glazing three times during the baking process produces a crispy, sweet crust on the outside that everyone with be fighting for!

The secret ingredient in this recipe is the Pomegranate Molasses that gives the glaze a deep fruit flavor that’s not quite identifiable.  Ergo, it really is a secret ingredient! 


pomegranate molasses in bottle with fruit

While it does take quite some time to reduce the pomegranate and sugar mixture to a syrupy consistency, it’s so worth it!  Just pop it on the back burner while you’re making dinner or doing chores around the kitchen.  You do need to watch and stir it, but it’s mostly hands-off cooking!

I confess that after stirring near the end of the process, it tends to stick to the spoon… and makes the perfect adult lollipop!  It’s addictive.  Try it on ice cream or over waffles.  OMG.  



PEARL ONION CONFIT – Now let’s “gild the lily”!

With the addition of beautifully roasted apricot halves and a lovely pearl onion confit, this recipe is definitely worthy of a holiday celebration.  Especially in the Spring at Easter!


pearl onion confit

I think your family and friends will love it so much, they’ll be asking for the recipe!  Just tell them they can have some more at Christmas instead!

The recipe card can be found at the bottom of this post.



Here’s some of the incredible Easter entertaining ideas you’ll find here at Ingredients For A Fabulous Life!roasted strawberry banana buttermilk sherbet


Wait till you see the adorable Easter invitations with matching Guest Place Cards and Napkin Rings!  They really add some holiday panache to your Easter dinner tablescape.   It’s just another one of our fabulous Easter entertaining ideas.

Looking for some Easter dessert inspiration?  Why not have a “Pretty in Pink” Easter Dessert Table that features BOTH the Roasted Strawberry Banana Buttermilk Sherbet and Raspberry Petit Fours?  Talk about a color coordinated dessert table!


pretty in pink raspberry petit fours

And while you’re planning this year’s Easter Celebration, you might want to take a moment to check out this fabulous Easter posts too: Easter Dinner Recipes + Printable Invites-Place Cards-Napkin Rings 

Easter Entertaining Ideas! Egg Hunt Signs-Decorations-Favors & Food



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apricot pomegranate baked ham

Apricot Pomegranate Baked Ham with Onion Confit

Yield: 12-15 servings
Prep Time: 30 minutes
Cook Time: 2 hours
Additional Time: 30 minutes
Total Time: 3 hours

Deeply burnished with an Apricot-Pomegranate glaze, this ham only gets better with roasted apricot halves and caramelized pearl onions along side. Truly a dish fit for Easter Dinner!


  • 1 lb. fresh or frozen pearl onions
  • 1/2 cup brown sugar
  • 3 Tbs. red wine vinegar
  • 6-8 lb. spiral-cut ham
  • 1/2 cup apricot jam
  • 1/3 cup pomegranate molasses (recipe index)
  • 2 Tbs. dijon mustard
  • 2 tsp. mustard seeds
  • 8 fresh apricots or 2 cups canned apricot halves


  1. Preheat oven to 275°F, with rack in lower third of oven. In a medium bowl, add ice and water to make an ice bath for the onions.


  1. Place a medium saucepan over high heat and bring to a boil. Meanwhile, trim off the root end of the pearl onions. When water reaches a boil, dump the onions into the pot, cover and reduce the heat to medium. Cook for 2-3 minutes, or until they just start to soften. Remove pan from heat, drain and immediately place in ice bath for 1 minute.
  2. Drain onions, slip off the skins and place in a medium bowl. Add brown sugar and red wine vinegar, stirring until sugar is dissolved. (THIS STEP CAN BE DONE UP TO 48 HOURS AHEAD)


  1. Stir together the apricot jam, pomegranate molasses, mustard and seeds in a small bowl. Place the ham, cut side down, in a large roasting pan. Baste with 1/3 of the glaze and add 1/3 cup water to the pan.
  2. Spray the bottom-side of a large piece of foil with vegetable spray. (so glaze won't stick to foil) Cover ham with prepared foil and bake for 1 hour.
  3. Remove ham from oven. Drain accumulated liquid. Add onions with their sauce in two corners of the pan. Add apricot halves, face down around the ham. Brush ham with 1/3 of the glaze. Return to the oven, baking for an additional 30 minutes.
  4. Turn up oven to 400 degrees. Remove ham from oven. Baste ham with remaining glaze and gently stir onions and apricots, spreading them out so they can begin to caramelize. Return ham to oven and bake for 15 -18 minutes more, or until ham is crisp and burnished brown.
  5. Turn broiler on high and move rack to upper position. Transfer ham to serving platter and cover with prepared foil so glaze won't stick.
  6. Place pan under broiler to caramelize the onions and apricots. Watching carefully, broil for 5-8 minutes until bubbling and caramelized. Serve with ham.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 467
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