Recipe Trophy

Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

Your Best Baked Ham Contest Winner!

Recipe
No Questions Yet

Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

Photo 1 of 2
by Sarah Shatz

Photo 2 of 2
by TasteFood

Slideshow

This recipe was entered in the contest for Your Best Baked Ham
A&M's Testing 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...
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

Expand Collapse
Chef
TasteFood's 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...
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.

Expand Collapse

Serves 6

1/2 bone-in smoked ham, 5-6 lbs. Ask a question about this ingredient

3/4 cups pomegranate molasses Ask a question about this ingredient

1/4 cup Dijon mustard, plus extra for serving Ask a question about this ingredient

2 tablespoons whiskey Ask a question about this ingredient

1 tablespoon ground whole black peppercorns Ask a question about this ingredient

1 teaspoon ground allspice Ask a question about this ingredient

1 teaspoon kosher salt Ask a question about this ingredient

Cornichons Ask a question about this ingredient

Let ham come to room temperature 1 hour before cooking. Preheat oven to 325 F.
Ask a question about this step
Make the glaze: Combine pomegranate molasses, 1/4 cup mustard, whiskey, pepper, allspice and salt in a bowl and mix to blend well.
Ask a question about this step
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.
Ask a question about this step
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.
Ask a question about this step
Remove from oven and transfer to cutting board. Let rest 20 minutes before carving.
Ask a question about this step
Transfer remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off alcohol.
Ask a question about this step
Slice ham and serve with Dijon mustard, cornichons and basting sauce as condiments on the side.
Ask a question about this step

19 Comments on Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

Joanne51 added 5 months ago

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 added 6 months ago

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.

sdebrango added 6 months ago

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.

innoabrd added about 1 year ago

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

pupa added about 1 year ago

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 added over 2 years ago

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!