Ham with Rosemary, Oranges, and Olives



Enjoy this recipe with a simple green vegetable—snap peas or asparagus, for example—and soft rolls. If you’d prefer not to make the pan sauce, reduce the orange juice and wine to 3/4 cup each, and add all of both to the baking pan along with the ora…

ges and olives. Omit the cornstarch mixture and butter and simply serve the ham with the oranges, olives, and pan juices.

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  • 1 fully-cooked boneless ham (about 6 pounds)
  • 2 orange (quartered and cut into 1/4-inch slices, peel and all)
  • 1/2 cup kalamata (pitted, halved lengthwise)
  • 1 1/4 cups orange juice
  • 1 1/4 cups white wine (fruity)
  • 1 cup fresh rosemary (plus sprigs for garnish)
  • 2 tablespoons olive oil
  • 1 tablespoon Balsamico Bianco (or white wine vinegar)
  • 2 teaspoons pepper
  • 4 teaspoons corn starch (dissolved in 3 tablespoons cold water)
  • 8 tablespoons unsalted butter (cut into 6 or 8 pieces, 1 stick)
  • salt (to taste)
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    1. Preheat the oven to 350 degrees F.
    2. Arrange the ham in a 9- by 13-inch baking pan and arrange the oranges and olives around the ham. In a medium bowl or measuring cup, combine the orange juice and wine. Pour 3/4 cup of the mixture into the baking pan and roast for 1 hour, basting with the pan juices and stirring the orange-olive mixture every 15 to 20 minutes. Set the remaining orange-wine mixture aside.
    3. Meanwhile, in the bowl or a food processor, pulse the rosemary to chop. Add the oil, vinegar, and pepper and pulse to make coarse, wet paste, scraping down the bowl as necessary.
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