• Score ham with a sharp knife approximately ½" deep in a diamond pattern.
• Prepare your pellet grill by cleaning it, if necessary, then adding your pellets (I used cherry pellets). Set the grills temperature to 225℉. Choose super smoke, if available.
• Once the smoker has come to temperature, place scored ham in a disposable aluminum tray, or a cast iron skillet. Fill a spray bottle with 1 cup of pomegranate juice, then spray the surface of the ham. Set a timer for two hours, spraying the ham halfway through.
• After two hours, insert a probe or meat thermometer into the thickest part of the ham without touching the bone. Set probe temperature to 140°F. Pour the remaining pomegranate juice from the spray bottle over the ham, then cover with aluminum foil. Turn your smokers temperature up to 275°F.

Prepare Glaze

• Meanwhile, add glaze ingredients to a small saucepan and stir. Place over low to medium heat and whisk until it comes to a boil. Once boiling, simmer for 15 to 20 minutes or until thickened. Remove cloves and discard. Set glaze aside until needed.
• When the ham's internal temp reaches 140°F, turn the smokers temperature up to 375°F. Remove the pan with the ham from the smoker, then brush ham liberally with pomegranate glaze. Return to grill and smoke until the internal temperature reaches 155°F.
• Remove pan by transferring it onto a baking sheet to avoid spilling the hot liquid. Tent ham with foil and allow it to rest for 15 minutes. Carve into slices and serve with remaining glaze on the side.