Lunch: Baked Ham with Rosemary and Sweet Vermouth

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

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Baked Ham with Rosemary and Sweet Vermouth

One tbsp of honey has a glycemic index (GI) of 55.

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

Instructions

Preheat oven to 350 °.
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

Add a review for Baked Ham with Rosemary and Sweet Vermouth