Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Jeanne Kelly
Recipe by Cooking Light April 2010

Gallery

Credit: Sang An; Styling: Pam Morris

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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

Nutrition Facts

147 calories; fat 6.1g; saturated fat 2g; mono fat 2.9g; poly fat 0.7g; protein 14.2g; carbohydrates 4.5g; fiber 0.1g; cholesterol 51mg; iron 0.8mg; sodium 872mg; calcium 3mg.
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