Baked Ham with Rosemary and Sweet Vermouth

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 6.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.2g
  • Carbohydrate: 4.5g
  • Fiber: 0.1g
  • Cholesterol: 51mg
  • Iron: 0.8mg
  • Sodium: 872mg
  • Calcium: 3mg

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. 1. Preheat oven to 350°.
  2. 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. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Ham with Rosemary and Sweet Vermouth Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy