Baked Ham With Wheat Germ Crust
Baked Ham With Wheat Germ Crust
Perfect for a special dinner or brunch, this freshly baked ham is full of flavor and less salty than a typical pre-seasoned ham from the grocery store. Use any leftover ham for sandwiches. Recipe courtesy of Kretschmer Wheat Germ.
Servings
16
Ingredients
- 1 8-pound fresh ham, excess fat trimmed
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 5 fresh sage leaves
- 1/2 cup packed fresh parsley leaves, large stems removed
- 2 cloves garlic, peeled
- 1/4 cup toasted wheat germ, such as kretschmer original
- 2 tablespoon olive oil
- 1 tablespoon olive oil
- 1 shallot, peeled and finely chopped
- 1 cup low-sodium chicken broth
- 1/2 cup apple cider
- 2/3 cup brown sugar
- 6 tablespoon dijon mustard
- 2 tablespoon balsamic vinegar
- 2 tablespoon toasted wheat germ, such as kretschmer original
Directions
- Take the ham out of the refrigerator and bring to room temperature. Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with foil.
- Rub the ham with the salt and pepper. Place the ham on a prepared baking sheet and put in the oven. Reduce the oven temperature to 325 degrees F and bake for 2 hours, basting with the pan juices every 30 minutes.
- While the ham roasts, place the sage leaves, parsley, and garlic into the food processor and process until finely chopped. Transfer to a bowl and stir in the wheat germ and olive oil.
- After 2 hours, remove the ham from the oven and pat the wheat germ and herb mixture on top of the ham. Put the ham back in the oven and bake until a meat thermometer registers 160 degrees F, 30 to 45 minutes.
- Remove from the oven, cover with foil and rest the ham for 15 minutes before slicing.
- While the ham bakes, prepare the sauce. In a medium saucepan, heat the olive oil until shimmering. Add the shallots and sauté until slightly softened, about 1 minute. Whisk in the chicken broth, apple cider, brown sugar, mustard, and vinegar, and bring to a boil. Continue to boil until the sauce thickens and reduces to about 1 cup, 30 minutes. Stir in the wheat germ.
- To serve, place the sliced ham on a plate and spoon the sauce over.