Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

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 120ËšF, 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.