Preheat oven to 275° F. Place ham in a roasting pan and stud the ham with cloves.

Combine the jelly and pomegranate juice in a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer vigorously for 10 minutes. (Watch that the mixture doesn’t overflow, regulate heat as needed.) Stir in the mustard and brown sugar and cook for another 5 minutes or until thickened slightly.

Drizzle half the glaze over the ham, cover with foil, and bake for 15 minutes per pound.

Remove the foil, brush with the remaining glaze, and cook for another 30 minutes. Remove ham to a serving platter, remove the cloves, and cover loosely with foil to keep warm until serving.

Pour the pan dripping into a saucepan and boil for 10 minutes to reduce. Pour into a serving bowl and serve with the ham.