Baked Ham with Rosemary and Sweet Vermouth

Baked Ham with Rosemary and Sweet Vermouth Recipe
Photo: Sang An; Styling: Pam Morris
This succulent ham takes cues from the Mediterranean with piney rosemary and sweet, herbal vermouth.

Yield:

16 servings (serving size: about 3 ounces meat)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Fat 6.1 g
Satfat 2 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 14.2 g
Carbohydrate 4.5 g
Fiber 0.1 g
Cholesterol 51 mg
Iron 0.8 mg
Sodium 872 mg
Calcium 3 mg

Ingredients

2 cups sweet vermouth
2 tablespoons honey
1 (6-pound) 33%-less-sodium smoked, fully cooked ham half
Cooking spray
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
3 garlic cloves, minced

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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

Note:

Jeanne Kelly,

Cooking Light

April 2010
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