Delicious! I used this with a spiral sliced ham and it turned out great! My husband, who does not like ham, went back for seconds. Our boys ate it up too. I would definitely make this again!
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)
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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
- 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
- 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
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