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Baked Ham with Rosemary and Sweet Vermouth

Photo: Sang An; Styling: Pam Morris
Yield 16 servings (serving size: about 3 ounces meat)
This succulent ham takes cues from the Mediterranean with piney rosemary and sweet, herbal vermouth.

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

Nutrition 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

How to Make It

  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