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.
The sauce can easily be doubled. After adding the broth, cider, brown sugar, mustard, and vinegar, boil for 45 minutes until reduced to 2 cups. Stir in the wheat germ.
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.