Tightly wrap the entire ham with tin foil and place on a rack, fat side down, in a roasting pan. Fill roasting pan with about 2-3 cups of water.
To a small saucepan add pomegranate juice, maple syrup, coconut sugar, dijon mustard, ground cinnamon, ground clove, and ground allspice. Whisk together and bring to a slow boil, stirring throughout. Once sauce has thickened, about 3-4 minutes. Remove from heat and set aside.