Ingredients
- 3 ⁄4 cup pomegranate molasses
- 2 tablespoon whiskey
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon ground allspice
- 1 teaspoon kosher salt
Preparation
Baking Directions:
Let the ham come to room temperature 1 hour before cooking.
Heat the oven to 325 degrees F.
Make the glaze: Combine the pomegranate molasses, 1 /4 cup mustard, whiskey, pepper, allspice, and salt in a bowl, and mix to blend well.
Place the ham, fat side up, in a foil-lined roasting pan.
Score the fat in a cross-hatch pattern at 1- to 2-inch intervals without incising the meat.
Generously baste the ham with the glaze.
Bake in the oven, basting occasionally, until the internal temperature of the ham is 120° degrees F (about 10 minutes per pound).
The ham should be deep golden brown and crusty at this time.
If not, increase the heat to 450 degrees F and continue to bake for a few minutes, keeping an eye on the ham so it doesn't burn.
Remove from the oven and transfer to a cutting board.
Let rest 20 minutes before carving.
Transfer the remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off the alcohol.
Slice the ham and serve with the mustard, cornichons, and basting sauce as condiments on the side.
Transfer the remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off the alcohol.
Slice the ham and serve with the mustard, cornichons, and basting sauce as condiments on the side.
Tips:
TasteFood suggested crushing the peppercorns in a mortar and pestle so you get some larger pieces for greater bite.