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dijon and fresh herb baked ham

Serves: 12-14 Prep Time: 1h 40 min

Ingredients

  • 1 ½ cups Dijon mustard
  • ½ cup Bertolli® Extra Virgin Olive Oil
  • ½ cup brown sugar
  • 3 tbsp fresh marjoram, chopped
  • 3 tbsp fresh thyme, chopped
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp minced garlic
  • 1 (9-10 lb.) fully cooked bone-in ham
  • ½ cup frozen apple juice, thawed
  • 1 cup orange juice
  • 2 cups Marsala wine
  • Kosher salt and fresh ground pepper, to taste

Preparation

  1. Preheat oven to 425°F. Mix first 7 ingredients (mustard through garlic) in medium bowl.
  2. Line large roasting pan with foil. Trim any tough rind and fat from upper side of ham, and score fat in a diamond pattern. Season with salt and pepper.
  3. Place ham in roasting pan and pour fruit juices and wine into the pan. Bake ham until heated through, about 45 minutes.
  4. Remove pan from oven and turn up to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven for another 30 minutes.
  5. Remove ham from oven, and transfer to platter. Pour pan juices into pot and skim fat. Reduce until slightly thickened. Season sauce to taste with salt and pepper. Slice ham into thick slices and serve with sauce.

  • ½ cup Bertolli® Extra Virgin Olive Oil
  • ½ cup brown sugar
  • 3 tbsp fresh marjoram, chopped
  • 3 tbsp fresh thyme, chopped
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp minced garlic
  • 1 (9-10 lb.) fully cooked bone-in ham
  • ½ cup frozen apple juice, thawed
  • 1 cup orange juice
  • 2 cups Marsala wine
  • Kosher salt and fresh ground pepper, to taste
  1. Preheat oven to 425°F. Mix first 7 ingredients (mustard through garlic) in medium bowl.
  2. Line large roasting pan with foil. Trim any tough rind and fat from upper side of ham, and score fat in a diamond pattern. Season with salt and pepper.
  3. Place ham in roasting pan and pour fruit juices and wine into the pan. Bake ham until heated through, about 45 minutes.
  4. Remove pan from oven and turn up to 450°F. Spread mustard mixture generously over top and sides of ham. Return to oven for another 30 minutes.
  5. Remove ham from oven, and transfer to platter. Pour pan juices into pot and skim fat. Reduce until slightly thickened. Season sauce to taste with salt and pepper. Slice ham into thick slices and serve with sauce.