Ham with Rosemary, Oranges, and Olives

Pork
Ham with Rosemary, Oranges, and Olives
1
12
90
115

Description

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

Ingredients

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)

Directions

1Preheat 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.
4 Spread the rosemary mixture over the top and sides of ham. Cover loosely with foil and continue baking until internal temperature reaches 140 degrees F, 30 to 45 minutes. Transfer the ham to a cutting board and let rest 15 to 30 minutes.
5 Meanwhile, use a slotted spoon to transfer the orange-olive mixture into a bowl. Place the baking pan on the stovetop over medium-high heat. Add the remaining orange-wine mixture and bring to a boil, scraping up any browned bits in the pan. Add the cornstarch mixture, stirring until the sauce thickens, 1 to 2 minutes. Remove from the heat and add the butter, stirring until it melts. Add salt to taste.
6 Slice enough ham to serve and arrange on plates or a platter. Spoon some of the orange mixture on top. Serve with the remaining mixture and the pan sauce on the side.
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NutritionView more

90Calories
Sodium3%DV70mg
Fat9%DV6g
Protein0%DV0g
Carbs2%DV6g
Fiber4%DV1g

PER SERVING *

Calories90Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium70mg3%
Potassium90mg3%
Protein0g0%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.