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Photo: Sang An; Styling: Pam Morris Photo by: Photo: Sang An; Styling: Pam Morris

Baked Ham with Rosemary and Sweet Vermouth

This succulent ham takes cues from the Mediterranean with piney rosemary and sweet, herbal vermouth.

Cooking Light APRIL 2010

  • Yield: 16 servings (serving size: about 3 ounces meat)

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

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
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Baked Ham with Rosemary and Sweet Vermouth recipe

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