Instructions

1. While the ham reheats, coarsely chop 1 large shallot. Smash 1 clove garlic and a 1/2-inch ginger. Place everything in a medium saucepan.
2. Add 2 cups pomegranate juice, 1/2 cup maple syrup, 5 fresh thyme sprigs, 10 whole black peppercorns, 5 whole cloves, and 1/2 star anise pod in a medium saucepan and stir to combine. Bring to a boil over medium-high heat. Simmer until the mixture starts to get syrupy, 25 to 30 minutes. Meanwhile, finely grate the zest from 1 medium orange until you have 2 teaspoons; halve and juice the orange until you have 1 tablespoon.
3. Pour the glaze through a fine-mesh strainer fitted over a heatproof bowl or measuring cup. You should have just about 1/2 cup of syrup (if you have more, pour back into the saucepan and keep cooking; if you have less, add enough water to make up the difference). Remove the saucepan from the heat and set aside to cool.
4. Once the ham is ready to be glazed, adjust the oven temperature to 450ºF. Add the orange zest, orange juice, 2 tablespoons Dijon mustard, and 2 tablespoons whole grain mustard to the syrup and whisk to combine.
5. Brush the glaze all over the warm ham. Bake for 10 minutes. Remove from the oven and brush another layer of glaze over the ham. Rotate the pan and bake for another 10 minutes. Remove the ham and brush with a third layer of glaze. Return to the oven until the glaze is caramelized in spots, 5 to 8 minutes more. Brush with one final layer of glaze, and serve the ham with the extra glaze on the side if desired.