1/2 bone-in smoked ham, 5-6 lbs.
3/4 cups pomegranate molasses
1/4 cup Dijon mustard, plus extra for serving
2 tablespoons whiskey
1 tablespoon ground whole black peppercorns
1 teaspoon ground allspice
1 teaspoon kosher salt
Let ham come to room temperature 1 hour before cooking. Preheat oven to 325 F.
Make the glaze: Combine pomegranate molasses, 1/4 cup mustard, whiskey, pepper, allspice and salt in a bowl and mix to blend well.
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.
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.
Remove from oven and transfer to cutting board. Let rest 20 minutes before carving.
Transfer remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off alcohol.
Slice ham and serve with Dijon mustard, cornichons and basting sauce as condiments on the side.