This succulent ham takes cues from the Mediterranean with piney rosemary and sweet, herbal vermouth.
2 cups sweet vermouth
2 tablespoons honey
1 (6-pound) 33%-less-sodium smoked, fully cooked ham half
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
How to Make It
Preheat oven to 350°.
Bring vermouth and honey to a boil in a small heavy saucepan; cook 16 minutes or until reduced to about 3/4 cup. Remove pan from heat.
Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Rub ham evenly with rosemary, pepper, and garlic. Bake at 350° for 1 1/2 hours. Brush ham with 1/4 cup vermouth mixture; cover loosely with foil. Bake an additional 45 minutes or until a thermometer inserted in center of ham registers 135°, basting with vermouth mixture every 15 minutes. Place ham on a serving platter; let stand 30 minutes before slicing
This was last nights easter dinner, used spiral ham like one of the previous reviewers. Didn't come out dry at all. It looked perfect, smelled perfect and tasted perfect!! Everyone loved it and lots had seconds. Would definitely recommend!
Smelled wonderul cooking. I thought it was a little dry but would make again. Reduced the tented time and didn't burn. Served with CL's "Glorious Easter Menu" with deviled eggs, carrot soup, strawberries and cream, etc. Terrific menu.
We love ham, so I try different recipes all the time. This one was one of the best! I grow herbs, so always have fresh rosemary, etc. on hand. I also happened to have some dry vermouth on hand, so used that but added some extra honey. Everyone loved the result! I served the ham with red potatoes mashed with their skin left on, steamed asparagus + spinach salad with pears and gorgonzola cheese. I will definitely make this again!
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