Baked Ham with Wheat Germ Crust

Baked Ham with Wheat Germ Crust
Staff Writer
Baked Ham with Wheat Germ Crust
Kretschmer

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.

16
Servings
99
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

For the ham:

  • 1 8-pound fresh ham, excess fat trimmed
  • 2 Teaspoons kosher salt
  • 2 Teaspoons 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 Tablespoons olive oil

For the sauce:

  • 1 Tablespoon olive oil
  • 1 shallot, peeled and finely chopped
  • 1 Cup low-sodium chicken broth
  • 1/2 Cup apple cider
  • 2/3 Cups brown sugar
  • 6 Tablespoons Dijon mustard
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons toasted wheat germ, such as Kretschmer Original

Directions

For the ham:

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.

For the sauce:

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
110µg
100%
Calcium, Ca
19mg
2%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
51µg
13%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
67mg
10%
Sodium, Na
104mg
7%
Water
29g
1%
Zinc, Zn
1mg
13%

Baked Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Baked Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.