Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

Page: www.food52.com/recipes/2262_smoked_ham_with_pomegranate_molasses_black_pepper_and_mustard_glaze

| Course Type: Main Courses

(1 review)

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Tags: ham local pomegranate molasses

Recipe Review

This is the first ham I have ever made. I purchased a maple-cured ham from a small local farm, and prepared it following this recipe. This recipe might be a "5", but ham preparation being new to me, I don't want to squander the five rating.

The glaze is outstanding. Pomegranate molasses gives a tart sweetness, and pairs well with the dijon mustard (I used a whole grain dijon), black pepper and allspice. It was a nicely balanced flavor, not sweet, but also not too spicy.

I found that the ham needed more than 10 minutes a pound to come to the suggested internal temperature of 120˚F, more like 13 or 14 minutes a lb.

I prepared this for Christmas Eve dinner, which we shared with friends. It was beautiful, smelled wonderful, and enjoyed by all.

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