Toasting the ground cinnamon before adding it to the paste that’s spread over the ham adds an incomparable depth of flavor to this family-friendly dinner centerpiece. It’s festively adorned with red jewel-like pomegranate seeds and brilliant green parsley.

 
1 (6-lb.) bone-in ham
1 1/2 tablespoons ground cinnamon
1/3 cup plus 1 tablespoon packed dark brown sugar, divided
3 tablespoons olive oil, divided
1 tablespoon pomegranate juice or water
1 tablespoon lemon juice
1 1/4 cups pomegranate seeds
1/3 cup chopped fresh Italian parsley
 
1 Heat oven to 350F. Place ham in large shallow roasting pan. Heat cinnamon in small nonstick skillet over medium heat 2 to 3 minutes or until toasted and fragrant. Stir in 1/3 cup of the brown sugar, 1 tablespoon of the oil and pomegranate juice; remove from heat. (Mixture may be grainy but will melt into smooth glaze during baking.) Reserve 1 tablespoon of the cinnamon mixture; spread remaining mixture over ham. Cover ham loosely with foil.
 
2 Bake 1 hour 30 minutes to 1 hour 45 minutes or until internal temperature reaches 150°F. Let stand 15 minutes before carving. 
 
3 Meanwhile, combine remaining 2 tablespoons oil, 1 tablespoon brown sugar, reserved cinnamon mixture and lemon juice in medium bowl. Stir in pomegranate seeds and parsley. Serve with ham.
 
8 servings
 
PER SERVING: 380 calories, 15 g total fat (3.5 g saturated fat), 35.5 g protein, 26 g carbohydrate, 85 mg cholesterol, 1975 mg sodium, 3 g fiber