top of page

Ham with Rosemary, Oranges, and Olives

by Kara Kimbrough 

1 fully-cooked boneless ham, about 6 pounds
2 oranges, quartered and cut into 1/4-inch slices (peel and all)
1/2 cup Kalamata olives, pitted and halved lengthwise
1-1/4 cups orange juice
1-1/4 cups fruity white wine
1 cup fresh rosemary, plus sprigs for garnish
2 tablespoons olive oil
1 tablespoon white balsamic vinegar, or white wine vinegar
2 teaspoons pepper
4 teaspoons cornstarch, dissolved in 3 tablespoons cold water
8 tablespoons unsalted butter, cut into 6 or 8 pieces (1 stick)
Salt, to taste

Preheat the oven to 350 degrees F.

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.

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.

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.

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.

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.

Serves 20 to 24 (4-ounce serving size)

bottom of page