Pomegranate-Jalapeno Glaze - cooking recipe

Ingredients

1 (10 ounce) jar jalapeno jelly (1 cup)
1 cup sweetened pomegranate juice
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Preparation

In a medium saucepan, bring the jelly and juices to a boil. Simmer over moderate heat until slightly thickened, about 10 minutes.
Whisk in the remaining ingredients and simmer until reduced to about 1 1/4 cup, about 5 minutes.
If using with ham, drizzle about half over the ham, cover and roast until about 30 minutes from finishing. Drizzle with remaining glaze and finish roasting.