Serves a Crowd

Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

December 16, 2009
7 Ratings
  • Serves 6
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

Test Kitchen Notes

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&M —The Editors

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Bri Lavoie
    Bri Lavoie
  • Christine Tetreault
    Christine Tetreault
  • Transcendancing
  • QueenSashy
  • littlesister

30 Reviews

Bri L. April 16, 2019
Made this last weekend. While I love pomegranate molasses in general (makes a lovely drizzle on duck when mixed with a little honey and some fresh herb), I found that the glaze seemed to get more and more sour during cooking, so that while it while my ham was a beautiful mahogany color and I liked the taste of the glaze raw, it needed some sweetness to balance the sour when cooked as it left the meat with an unpleasant edge of “sour’. Maple syrup or brown sugar in the glaze would provide balance to the mustard and pomegranate molasses.
Christine T. March 26, 2018
I’m confused. What does 1/2 bone in mean?
TasteFood March 26, 2018
1/2 ham, bone-in, 5 to 6 pounds - my recipe writing has evolved in 8 years :)
Christine T. March 26, 2018
I’m sorry, I still don’t understand what that means. Is that half of a 5 to 6 pound bone-in ham?
TasteFood March 26, 2018
You want a half ham, not a whole ham. And it should be with the bone, not boneless. The total weight should be approximately 5-6 pounds.
Christine T. March 26, 2018
Perfect. Thank you.
sl(i)m April 16, 2017
Easter 2017 -- so many years after this recipe was posted. Glaze voted the best we've had by 3 generations of long-time Easter ham eaters!! Glaze was atop a locally grown, locally cured 1/2 ham. But I did alter the recipe a bit (not willingly). Having insufficient pomegranate molasses on hand, I made it with 1/2 local Vermont maple syrup. Worked out exceedingly well!
Transcendancing December 28, 2014
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!
QueenSashy December 25, 2013
The ham was a star of our holiday table today... And one of my favorite recipes on the site!
TasteFood December 26, 2013
So happy you enjoyed it - and a great reminder for me to make it again soon.
littlesister April 1, 2013
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!
zoomorphic October 22, 2012
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?
Joanne51 December 4, 2011
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!
somiesayscookthis November 25, 2011
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.
innoabrd April 16, 2011
terrific glaze! I used it the other night and it will surely replace the old mustard/brown sugar glaze for our Thanksgiving ham!
pupa April 4, 2011
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.
lastnightsdinner February 6, 2010
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!
TasteFood February 6, 2010
You're welcome - I am so glad you liked it! Great improv with the pomegranate-honey syrup!
EmilyNunn December 31, 2009
Lovely, lovely, lovely. Congrats!
TasteFood December 31, 2009
Thank you!
Kayb December 30, 2009
Congrats on the win! Looking forward to trying your recipe.
TasteFood December 30, 2009
Thank you Kayb! I look forward to trying your recipe, too!
spinthebottleny December 30, 2009
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.
TasteFood December 30, 2009
I'm looking forward to seeing which wine you recommend!
TasteFood December 28, 2009
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.
Allison C. December 28, 2009
I love pomegranate molasses--am in the process of using it now!--and the idea of combining it with ham, mustard, whiskey, peppercorns . . . yum!
Oui, C. December 27, 2009
I've just recently started cooking with pomegranate molasses and love the stuff, thank you for giving me another delicious use for it.
arielleclementine December 18, 2009
this looks great!
TheWimpyVegetarian December 17, 2009
This sounds absolutely wonderful. I also love pomegranate molasses - it's one of my favorite ingredients right now. Great recipe.