Photo: Sang An; Styling: Pam Morris
16 servings (serving size: about 3 ounces meat)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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

Ratings & Reviews

KatieMFT's Review

March 31, 2013
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!

Scott227's Review

March 31, 2013
I wanted to try something different with our ham and I'm sure glad I did. This recipe was awesome, easy and will be added to our families favorite ways to have ham.

roro123's Review

March 31, 2013
This was last nights easter dinner, used spiral ham like one of the previous reviewers. Didn't come out dry at all. It looked perfect, smelled perfect and tasted perfect!! Everyone loved it and lots had seconds. Would definitely recommend!

SarahLuvsPups's Review

April 25, 2011
I made this for Easter - it was a hit! I used a spiral cut ham so cut down on the cooking time - but the flavor really permiated the ham. Very good!

EllenFL's Review

April 25, 2011
Smelled wonderul cooking. I thought it was a little dry but would make again. Reduced the tented time and didn't burn. Served with CL's "Glorious Easter Menu" with deviled eggs, carrot soup, strawberries and cream, etc. Terrific menu.

lilyfaebride's Review

April 04, 2010
Wonderful flavor, but cooking for 1 1/2 hours without foil burned the edges badly and dryed out the ham. It smelled wonderful cooking though. A nice change from the glazes that come with frozen hams.

jcolby7777's Review

March 24, 2010
We love ham, so I try different recipes all the time. This one was one of the best! I grow herbs, so always have fresh rosemary, etc. on hand. I also happened to have some dry vermouth on hand, so used that but added some extra honey. Everyone loved the result! I served the ham with red potatoes mashed with their skin left on, steamed asparagus + spinach salad with pears and gorgonzola cheese. I will definitely make this again!