Transform your holiday table with this tender, locally sourced bone-in smoked ham from Old Crow Ranch in Durham, ME. Glazed in a rich blend of pomegranate molasses, Maine apple cider, and Dijon mustard, it’s caramelized to golden perfection and served with warm glaze and cornichons—a dish as delicious as it is elegant.
Ingredients
- 1/2 bone-in smoked ham (5-6 lbs)
- 3/4 cup Mamoune pomegranate molasses
- 1/4 cup Dijon mustard, plus extra for serving
- 2 tablespoons Maine apple cider
- 1 tablespoon freshly ground black peppercorns
- 1 teaspoon ground allspice
- 1 teaspoon kosher salt
- Cornichons, for serving
Method
Prepare the Ham:
- Allow the ham to come to room temperature for 1 hour before cooking.
- Preheat the oven to 325°F.
Make the Glaze:
- In a bowl, combine the Mamoune pomegranate molasses, 1/4 cup Dijon mustard, Maine apple cider, pepper, allspice, and salt. Mix well.
Score and Glaze:
- Place the ham, fat side up, in a foil-lined roasting pan.
- Score the fat in a cross-hatch pattern at 1–2″ intervals, careful not to cut into the meat.
- Generously baste the ham with the glaze.
Bake:
- Bake the ham, basting occasionally, for about 10 minutes per pound, until it reaches an internal temperature of 120°F. The ham should be a deep golden brown and crusty.
- If needed, increase the oven temperature to 450°F to deepen the color, watching closely to prevent burning.
- Finish and Serve:
- Remove the ham from the oven and let it rest on a cutting board for 20 minutes.
- In a small saucepan, heat the remaining glaze, simmering briefly.
- Slice the ham and serve with additional Dijon mustard, cornichons, and the warmed glaze on the side.