Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

By • December 16, 2009 24 Comments

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Author Notes: Pomegranate molasses is the key to this recipe. It adds a sweet tart flavor that I prefer over the super sweet glazes often found on holiday hams. I grind whole black peppercorns in a mortar to add extra bite, and for additional flavor I use a smoked ham. Serve the meat with Dijon mustard, cornichons and extra glaze as condiments for a nice rustic presentation. TasteFood

Food52 Review: Pomegranate molasses is something that wouldn't have occurred to us to slather on a baked ham, but it turns out it's genius. It's sweet but also tart -- a great partner for spicy Dijon and black pepper -- and highlights the smoky porkiness of the ham rather than overpowering it. TasteFood's glaze yields a gorgeous, mahogany slicked crust and tender meat. As always, it's essential to use good quality pomegranate molasses. (We like the sort that comes out of the bottle chocolate brown rather than magenta!) - A&MThe Editors

Serves 6

  • 1/2 bone-in smoked ham, 5-6 lbs.
  • 3/4 cup pomegranate molasses
  • 1/4 cup Dijon mustard, plus extra for serving
  • 2 tablespoons whiskey
  • 1 tablespoon ground whole black peppercorns
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • Cornichons
  1. Let ham come to room temperature 1 hour before cooking. Preheat oven to 325 F.
  2. Make the glaze: Combine pomegranate molasses, 1/4 cup mustard, whiskey, pepper, allspice and salt in a bowl and mix to blend well.
  3. Place ham, fat side up, in a foil lined roasting pan. Score fat in a cross-hatch pattern at 1-2" intervals without incising the meat.
  4. Generously baste the ham with the glaze. Bake in oven, basting occasionally, until internal temperature of the ham is 120 F. (about 10 minutes per pound.) The ham should be deep golden brown and crusty at this time. If not, increase heat to 450 F. and continue to bake for a few minutes, while keeping an eye on the ham so it doesn't burn.
  5. Remove from oven and transfer to cutting board. Let rest 20 minutes before carving.
  6. Transfer remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off alcohol.
  7. Slice ham and serve with Dijon mustard, cornichons and basting sauce as condiments on the side.

More Great Recipes: Pork|Entrees

Topics: Christmas

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Comments (24) Questions (0)


8 months ago Transcendancing

Glazed ham for Christmas is one of my favourite things, both on the day and for leftovers afterwards. For the first time this year, I made my own glazed ham and I picked this recipe. I'm so glad I did! It was so delicious, really really tangy and sweet and complimented the smoked flavour of the ham perfectly. It would be hard for someone to convince me to do a different ham after this one!


over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

The ham was a star of our holiday table today... And one of my favorite recipes on the site!


over 1 year ago TasteFood

So happy you enjoyed it - and a great reminder for me to make it again soon.


over 2 years ago littlesister

Made this yesterday for my Easter dinner with friends and everyone loved it. It was still plenty sweet (for those looking for a traditional ham recipe) but a nice tartness and a little kick from the mustard. I didn't have enough dijon, so used part grain mustard. I would certainly use this recipe again. Really delish!


almost 3 years ago zoomorphic

I'm making this recipe with a 22lb (!) bone-in ham for my Friendsgiving party soon. Two questions: is 22lbs enough for 20 people? And what wine would you recommend serving with this?


almost 4 years ago Joanne51

I am SO happy I have found this recipe-my boyfriend made me clear out the pantry & anything I haven't used within a month he is going to throw out! I am having a Christmas dinner in two weeks with a ham & am going to make this-thank goodness the Pomegranate molasses is saved!


almost 4 years ago somiesayscookthis

I made this and it was amazing. I couldn't find POM molasses but I used Red Stag black cherry whiskey instead. Yum. Last year I made this on a whim and didn't have all the ingredients, so I used the Red Stag and brown sugar and packed it, then basted throughout baking. I can't decided which one I liked better.


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made this recipe for the food52 potluck party I hosted and I just wanted to let you know its delicious. The glaze is out of this world. From now on when I make a ham this will be the recipe I use.


over 4 years ago innoabrd

terrific glaze! I used it the other night and it will surely replace the old mustard/brown sugar glaze for our Thanksgiving ham!


over 4 years ago pupa

this recipe is baller. i also did not have pom molasses so i reduced some POM juice with sugar, lemon and a little bit of molasses. it was DELISH.


over 5 years ago lastnightsdinner

Our ham took longer to get to 120 in the center than we planned for, but it was worth the wait. The glaze was just delicious. We were out of pomegranate molasses (as was our local market), so my husband improvised and made a pomegranate-honey syrup to use instead. We both really loved it - thanks for the great recipe!


over 5 years ago TasteFood

You're welcome - I am so glad you liked it! Great improv with the pomegranate-honey syrup!


over 5 years ago ENunn

Lovely, lovely, lovely. Congrats!


over 5 years ago TasteFood

Thank you!


over 5 years ago Kayb

Congrats on the win! Looking forward to trying your recipe.


over 5 years ago TasteFood

Thank you Kayb! I look forward to trying your recipe, too!


over 5 years ago spinthebottleny

This sounds amazing, smoky sweet tart deliciousness. I must find wine to go with! Adore pomegranate molasses too. Lovely in a winter citrus fruit salad.


over 5 years ago TasteFood

I'm looking forward to seeing which wine you recommend!


over 5 years ago TasteFood

Thank you all for your nice comments! I agree, pomegranate molasses is a perfect extra ingredient in many recipes. I added some to braised red cabbage on xmas eve, and it was delicious.


over 5 years ago Allison Cay Parker

I love pomegranate molasses--am in the process of using it now!--and the idea of combining it with ham, mustard, whiskey, peppercorns . . . yum!


over 5 years ago Oui, Chef

I've just recently started cooking with pomegranate molasses and love the stuff, thank you for giving me another delicious use for it.


over 5 years ago arielleclementine

this looks great!


over 5 years ago TheWimpyVegetarian

This sounds absolutely wonderful. I also love pomegranate molasses - it's one of my favorite ingredients right now. Great recipe.


over 5 years ago lastnightsdinner

I LOVE pomegranate molasses - this sounds fabulous.