Let ham come to room temperature 1 hour before cooking. Heat oven to 375F. Make glaze: Combine pomegranate molasses, mustard, whisky, pepper, allspice, and salt in a bowl and blend well. Place the ham, fat side up, in a foil-lined roasting pan. Score the fat in a cross-hatch pattern at 1- to 2- inch intervals. Generously baste ham with the glaze. Bake in the oven, basting occasionally, until the internal temperature of the ham is 120F (about 10 minutes per pound). The ham should be deep golden brown and crusty at this time. If not, increase the heat to 450F and continue to bake for a few minutes, keeping an eye on it so it doesn't burn. Remove from the oven and transfer to a cutting board. Let rest for 20 minutes before carving. Transfer the remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off the alcohol. Slice the ham and serve with mustard, cornichons, and basting sauce as condiments on the side. Personal note: I could not find pomegranate molasses in my local grocery store so I improvised. I blended pomegranate with Arizona honey to make my own. It worked!