WEEK 27: YOUR BEST BAKED HAM

Smoked Ham with Pomegranate Molasses,
Black Pepper, and Mustard Glaze

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Photography by Sarah Shatz

    BY TASTEFOOD | SERVES 6

A&M: 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 smokiness 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!) TasteFood said to “serve the meat with Dijon mustard, cornichons, and extra glaze as condiments for a nice rustic presentation.”

    ½ bone-in smoked ham, 5 to 6 pounds

    ¾ cup pomegranate molasses

    ¼ cup Dijon mustard, plus extra for serving

    2 tablespoons whiskey

    1 tablespoon coarsely ground black pepper

    1 teaspoon ground allspice

    1 teaspoon kosher salt

    Cornichons

  1. Let the ham come to room temperature 1 hour before cooking. Heat the oven to 325°F.
  2. Make the glaze: Combine the pomegranate molasses, ¼ cup mustard, whiskey, pepper, allspice, and salt in a bowl, and mix to blend well.
  3. 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.
  4. Generously baste the ham with the glaze. Bake in the oven, basting occasionally, until the 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 the heat to 450°F and continue to bake for a few minutes, keeping an eye on the ham so it doesn’t burn.
  5. Remove from the oven and transfer to a cutting board. Let rest 20 minutes before carving.
  6. Transfer the remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off the alcohol.
  7. Slice the ham and serve with the mustard, cornichons, and basting sauce as condiments on the side.

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Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    TasteFood suggested crushing the peppercorns in a mortar and pestle so you get some larger pieces for greater bite.

    ABOUT THE COOK

    Learn more about TasteFood, find her recipe for Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream. You can also find her recipe for Whole Baked Fish in Sea Salt with Parsley Gremolata, and her Broccoli Rabe, Potato, and Rosemary Pizza recipe.

    WHAT THE COMMUNITY SAID

    lastnightsdinner: “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.”