Baked Fresh Ham With Port Wine


by: Dottie-"Family Plus Food Equals Love"

The recipe is called “Baked Fresh Ham with Port Wine.” This recipe was found in the New York Times, many years ago and thought my mother would like to prepare this as our Easter Sunday Dinner one year. And I must say it was delicious. Between the ham, wine, rosemary and sage, the aromas were incredible as well as the taste. This dish can be prepared for any day or any occasion.


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serves: 12-20

1 12-to-14-pound fresh ham, un-smoked and un-cured

3 large garlic cloves cut into 12 slices

1 tablespoon crumbled leaf of rosemary

1 tablespoon crumbled sage

Salt and freshly ground pepper to taste

2 medium-size onions, peeled

1/2 cup port wine

2 cups chicken stock

1 tablespoon tomato paste

2 cups water, if necessary.

Nutrition Facts
Baked Fresh Ham With Port Wine

Servings Per Recipe: 12

Amount per Serving

Calories: 587

  • Total Fat: 11.3 g
  •     Saturated Fat: 5.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 101.1 mg
  • Sodium: 4275.8 mg
  • Total Carbs: 37 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 1.6 g
  • Protein: 82.7 g

how is this calculated?

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1.  Preheat the oven to 375 degrees.

2.  Place the ham, skin side up, on a flat surface and, using the tip of a very sharp knife, make 1/4-inch-deep gashes, from the butt end to the shank end, cutting through the skin at 1-inch intervals. Insert a sliver of garlic into each gash.

3.  In a small mixing bowl, blend well the rosemary, sage, salt and pepper and rub the mixture on the ham.

4.  Place the ham, flat side up, in a large baking dish or roasting pan and place in oven.

5.  Bake, basting occasionally, for 2 ½ hours. Remove all the fat from the roasting

6.  Pan and add the onions. Reduce the oven temperature to 350 degrees and cover with aluminum foil. Continue baking and basting for an additional 30 minutes. Remove the fat from the pan.

7.  In a small mixing bowl, blend the wine, chicken stock and tomato paste. Add to the ham in the roasting pan. Re-cover ham with foil and continue baking for 1 ½ hours or until the ham is thoroughly cooked to an internal temperature of 165 degrees. If the liquid is reduced too much, add 1 or 2 cups of water.

8.  Remove the ham from the roasting pan. Tilt the pan and using the spoon, skim off the fat and return the ham to the pan. Cover with foil and let the ham rest for at least 20 minutes before carving. Serve the ham sliced with the pan gravy spooned over.

9.  Yield: 12-20 people

Cooks' note:
Cover with foil and let the ham rest for at least 20 minutes before carving.

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Wow! What a fantastic recipe. The family really enjoyed this ham recipe. Very flavorful.