Rosemary Holiday Ham

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‘Tis the season for impressive meats, and ham is certainly one of the classics. Tender, savory and salty, it’s easy to love—and, thankfully, easy to prepare.

Store-bought hams are typically cured either with nitrites or celery powder and smoked. Since the ham is already cooked, you’re essentially adding flavors you’d like and warming it before serving. Look for a ham without glazes, and with minimal ingredients or added sugar. Ask your local butcher or farmer what they’d recommend. Brands like Pederson’s or Niman Ranch can be found in stores and are part of the Certified Humane Raised & Handled program. Pederson’s also sells a sugar-free ham that is Whole30® approved.

Notes:

• When looking for a ham to buy, aim for 1/3-1/2 lb. per person for a boneless ham and up to 3/4 lb. per person for a bone-in ham.
• Hams can be bone-in or boneless, and may be intact or spiraled (pre-sliced). Bone-in hams take a little longer to heat up and spiral-sliced hams may be more prone to dry out, so reheat accordingly. Most hams come with instructions for temperatures and minutes per pound. The best way to make sure you’re reheating appropriately is with a meat thermometer that has a probe you can place in the center of the meat. Hams are done when the internal temperature reaches about 140 degrees Fahrenheit.

Servings: 16

Prep Time: 20 minutes

Cook Time: 90 minutes

Ingredients:

• 1 half bone-in ham, around 8 lbs. (Ours was spiral-sliced.)
• ¼ cup water
• 1/4 cup apple cider vinegar
• 1/3 cup Primal Kitchen® Organic Spicy Brown Mustard
• 6 Tbsp. chopped rosemary
• 2 Tbsp. honey
• 8 cloves grated garlic
• 1/2 tsp. black pepper
• 1/4 tsp. ground cloves
• 4 apples, peeled and sliced

Instructions:

Preheat your oven to 325 degrees Fahrenheit. Place your ham cut side down in a baking dish or roasting pan so the fat cap side is facing up. Use a knife to score the fat cap in a checkered pattern.

Pour the water in the pan and cover the pan tightly with foil. Place the ham in the oven for approximately 40-45 minutes.

While the ham is roasting, combine the apple cider vinegar, mustard, rosemary, honey, garlic, black pepper and cloves.

Remove the ham from the oven. Rub about 2/3 of the mustard sauce all over the ham.

You can also stick pieces of garlic clove in some of the cuts. Insert a meat thermometer probe into the center of the ham and set the desired temperature for 140 degrees Fahrenheit. Arrange the sliced apples all around the ham and toss the slices in any accumulated juices on the bottom of the pan.

Cover the ham again for about 45 minutes. Remove the foil and baste the ham in the pan juices and give the apple slices a toss. Coat the ham in the remaining sauce. Increase the oven temperature to 400 degrees and roast until the internal temperature is reached and the outside is browned and bubbly. You can baste the ham a few times during the last roast if you’d like.

Remove the ham from the oven and plate the ham slices with some of the apples and pan sauce. Serve with your favorite holiday sides, like roasted carrots and Brussels sprouts.

***Nutrition Info Varies Based on Type of Ham

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