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&M —The Editors
bone-in smoked ham, 5-6 lbs.
cup pomegranate molasses
cup Dijon mustard, plus extra for serving
tablespoon ground whole black peppercorns
teaspoon ground allspice
teaspoon kosher salt
- Let ham come to room temperature 1 hour before cooking. Preheat oven to 325 F.
- Make the glaze: Combine pomegranate molasses, 1/4 cup mustard, whiskey, pepper, allspice and salt in a bowl and mix to blend well.
- 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.
- 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.
- Remove from oven and transfer to cutting board. Let rest 20 minutes before carving.
- Transfer remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off alcohol.
- Slice ham and serve with Dijon mustard, cornichons and basting sauce as condiments on the side.